Preheat oven to 400 degrees.

Peel the squash and cut into cubes and placing them on a baking sheet. Coat them with olive oil, salt & pepper. Roast the squash at 400 degrees for 45 minutes until it is tender.

Allow to cool for 15 minutes or so.

Transfer squash to a food processor add the egg, gorgonzola cheese, mozzarella cheese and parmesan cheese. Puree until smooth.

Taste and season with salt and pepper.

Lightly flour your ravioli mold or counter.

Lay one sheet of pasta on the mold, making sure the entire mold is covered. Take a tablespoon of filling and place into each well. Spritz the pasta sheet with a little water. Lay the second sheet on top and run a rolling pin over to seal. Turn the mold over and release the ravioli. They will not be separated. Use a fluted pastry wheel to cut apart. Lay the ravioli on a floured baking pan and continue making ravioli until you've used all the pasta sheets. Make sure to cover the raviolis as you work.*

Heat a large pot of water for the ravioli.

For the sauce, melt the butter in a sauce pan. Add sage leaves and nutmeg. Cook on medium-low for 2-3 minutes, just until the butter starts to brown. Remove from the heat and set aside.

Cook the ravioli in the boiling water for 2 minutes, until it is floating. Remove from water and add directly to butter sauce.

Serve with freshly grated parmesan cheese