1. Roast the Red Curry Squash:

1. Preheat your oven to 400°F (200°C).

2. Cut the red curry squash in half lengthwise and remove the seeds. Rub the cut sides with olive oil and season with salt and pepper.

3. Place the squash halves, cut side down, on a baking sheet lined with parchment paper.

4. Roast in the preheated oven for about 40-50 minutes, or until the squash is tender and caramelized. Let it cool slightly.

2. Make the Filling:

1. Scoop out the roasted squash and place it in a mixing bowl.

2. Add the ricotta cheese, grated Parmesan cheese, minced garlic, salt, pepper, and nutmeg (if using). Mix until well combined and smooth.

3. Assemble the Ravioli:

1. Lay out the wonton wrappers on a clean, dry surface.

2. Place a small spoonful of the squash filling in the center of each wrapper.

3. Moisten the edges of the wrapper with water, then place another wrapper on top. Press down gently to seal the edges and remove any air pockets.

4. Repeat with the remaining wrappers and filling.

4. Cook the Ravioli:

1. Bring a large pot of salted water to a boil.

2. Carefully add the ravioli to the boiling water, a few at a time, making sure not to overcrowd the pot.

3. Cook the ravioli for 2-3 minutes, or until they float to the surface and are cooked through.

4. Remove the cooked ravioli with a slotted spoon and transfer them to a plate.

5. Make the Brown Butter Sage Sauce:

1. In a separate skillet, melt the unsalted butter over medium heat.

2. Add fresh sage leaves to the butter and cook until the butter begins to turn golden brown and the sage leaves are crisp, about 3-4 minutes. Be careful not to burn the butter.

3. Season the brown butter sauce with salt to taste.

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