Preheat oven to 425 degrees. Place squash in a large bowl and toss with olive oil, salt and pepper until evenly coated. Transfer squash to a rimmed baking dish, arranging in a single layer, and place in oven, about 30 minutes, tossing halfway through. Remove from oven and set aside.

In salted boiling water cook ravioli according to directions on package.

Melt butter in medium saucepan. Add shallots to pan and sautée until softened, about 2 - 3 minutes. Add in chicken stock and squash, bring to a boil, then reduce to a simmer, cover, and cook until squash is completely tender, about 10 minutes. Add in cream and simmer 1 - 2 minutes. Using an immersion blender or standup blender in batches and puree till smooth. Mix in sage. If too thick add chicken broth to thin out. Serve over ravioli.