Heat oven to 400°F.

Place squash halves, cut side up, on ungreased cookie sheet.

Brush with oil.

Roast 30 minutes or until squash is very tender.

Cool slightly.

When squash is cool enough to handle, use spoon to remove pulp; place in small bowl.

Stir in ricotta cheese, 1⁄4 cup Parmesan cheese, 1⁄2 teaspoon salt, 1⁄4 teaspoon pepper and the nutmeg.

Spoon 1 tablespoon squash mixture onto center of each wonton skin.

In another small bowl, beat together egg and water.

Brush edges of wonton skins with egg-water mixture.

Fold skins tightly over filling, pressing gently to remove any air trapped inside, forming triangles, and sealing filling tightly inside skins.

(If filled wonton skins have large air pockets, they can float to surface when boiled, causing them to cook unevenly.

)

In 1-quart saucepan, heat butter over medium heat about 3 minutes until melted.

Add 12 to 15 sage leaves; cook 3 to 4 minutes, watching carefully and stirring frequently, until butter is golden and sage wilts and then crisps.

Add garlic; cook 1 minute or until butter is amber in color and garlic is tender.

Stir in 1⁄4 teaspoon salt and 1⁄4 teaspoon pepper.

Set aside; keep warm.

In Dutch oven or sauce pot, heat 4 quarts water to boiling.

Slip filled wonton skins into boiling water in batches so as not to crowd them.

Boil 3 minutes or until tender.

(Do not overcook.

) Use slotted spoon to lift ravioli from boiling water; place on serving plates.

Drizzle butter mixture evenly over ravioli.

Immediately sprinkle each serving with 1 tablespoon Parmesan cheese; garnish each with sage leaf.