Preheat the oven to 450°F. Line a baking sheet with parchment paper.
Halve the squash and remove the seeds. Season the squash with salt and pepper, then place on the prepared baking sheet with the flesh side down.
Bake until tender, about 45 minutes, then remove from the oven and allow to cool.
When the squash is cool enough to handle, use a spoon to scoop the flesh into a food processor or blender. Purée until smooth.
Heat 1 tablespoon of olive oil in skillet. Once hot, add the shallots and cook until tender, about 3 minutes.
Add the finely-chopped sage, squash purée, ricotta, and Parmigiano-Reggiano. Season with salt, pepper, and nutmeg. Cook for another minute or so, then remove from heat and allow to cool completely.
Cover a stack of wonton wrappers with a damp paper towel.
Transfer 1 wrapper to a flat surface, brush with water, then place about 1 teaspoon of the squash mixture in the center. Add another wrapper on top and press the edges to seal, trying to remove as many of the air bubbles as you can. Use a 3-inch round cookie to cut ravioli into a circle, if desired.
Transfer the ravioli to a covered plate, then repeat with the remaining wrappers and filling.
Bring a large pot of water to a boil. Add the ravioli, stirring gently so they don’t stick together.
Cook for about 4 minutes, then drain carefully.
While the ravioli is cooking, heat the remaining 4 tablespoons of olive oil and all of the butter in a small skillet over low heat.
When the butter has melted, add the sliced sage leaves. Cook until the butter has browned, about 4 minutes, then remove from heat.
Divide the ravioli between 8 plates and top with the browned butter sauce. Garnish with additional Parmigiano-Reggiano, turkey bacon, and whole sage leaves.