12sage leavesdivided (8 whole, 4 sliced very thin for garnish)
3cupsbaby spinach leaves
1/2cupwalnutstoasted and roughly chopped
Preheat oven to 400°F.
Clean squash, slice on half lengthwise and deseed. Cut into ¼ inch slices and toss with olive oil, and pepper. Spread into 1 layer on a baking sheet. Scatter garlic cloves and thyme sprigs on top. Bake until tender and golden for 15-20 minutes, toss halfway through. Remove and let cool. Set aside 20 slices for garnish.
Discard thyme and transfer squash and garlic to a bowl, about 3 cups cooked squash. Puree squash and garlic cloves until a rough paste forms. Stir in ricotta, Parmesan cheese, nutmeg and lemon zest. Season to taste with salt and pepper.
Arrange 5 wonton wrappers on a clean surface. Lightly brush edges of each wrapper with beaten egg, spoon 1 tablespoon of squash mixture onto center of each wrapper, fold over into a triangle, and press edges to secure, removing any air bubbles. Arrange filled wrappers on a baking sheet and cover with a damp kitchen towel to keep them from drying out. Repeat with remaining wrappers and filling. You should have about 18-20 ravioli.
Make the brown butter sage sauce. In a large stainless steel sauté pan, melt butter over medium heat. Cook butter until a golden brown colors appear in the thinnest liquid of the butter, swirling as needed, about 5 to 6 minutes. Add 8 whole sage leaves, gently stir, remove from heat and set aside.
Bring a large pot of salted water to a boil. Meanwhile, heat 1 tablespoon olive oil in a sauté pan over medium heat, add spinach and sauté until just wilted, about 2 minutes. Remove from heat.
Add ravioli to a pot of boiling water and cook until they rise to the surface and are semi-translucent, about 2 minutes. Carefully remove ravioli with a slotted spoon and divide ravioli and spinach evenly among pasta bowls. Generously drizzle with brown butter sage sauce, top with walnuts, parmesan cheese, sliced sage, and lemon zest, serve right away.