For the Squash Ravioli:

1. Preheat the oven to 375°F. On a foil-lined baking sheet toss together the butternut squash, shallots, garlic cloves, and olive oil. Season with salt, pepper, and red pepper flakes.
2. Roast in the oven until soft and golden, about 25 minutes. Allow to cool slightly.
3. In a food processor, combine the butternut squash mixture and ricotta cheese and pulse a few times to blend. Add the spices and season, to taste, with salt and pepper. Run the machine until the filling is smooth and fluffy.
4. To make the ravioli, lay out a few wonton wrappers at a time. Place 1 tablespoon of the squash mixture in the middle of each wrapper. Dip a pastry brush in a little egg wash and wet the edges. Seal the edges and fold over the corners to make more decorative (if desired).
5. Place the formed ravioli on a baking sheet and cover with plastic wrap until ready to use (or place in freezer and package up in plastic bags once firm).
6. Bring a large pot of salted water to a boil. Reduce the heat so the water is at a simmer. Add the ravioli and cook until they float to the top, about 2 minutes.

For the Brown Butter Sauce:

1. Meanwhile, melt the butter in a skillet over medium heat. Once the butter is melted, swirl the pan a few times and then add in a pinch of salt and the sage leaves.
2. Cook, swirling the pan every few seconds, until the butter starts to turn light golden brown.
3. Remove the pan from the heat and add in the walnuts and cranberries, swirling the pan to coat everything in the butter. Keep warm until the raviolis are ready.

To Serve:

1. Toss the raviolis gently in the browned butter sauce and divide between serving bowls.
2. Garnish with freshly grated parmesan cheese.