Preheat oven to 400ºF. Place the butternut squash on a baking sheet and toss with the oil. Season with salt and pepper and roast until softened and lightly browned, about 20 minutes.
Bring a large pot of salted water to the boil. Cook the ravioli according to package directions. Drain and reserve.
Heat a large non-stick sauté pan over medium heat. Remove sausage from casing directly into the pan. Break up into small pieces using a rubber spatula. Allow it to brown slightly, about 5 minutes. Add the butter and continue to cook allowing the butter to brown, but take care not to burn it, about 1 minute. Add the sage and the butternut squash. Taste and adjust seasoning.
Divide the ravioli between 4 bowls. Top with sausage and butternut squash mixture.
National Pasta Association Recipe