Combine butternut squash, 1/4 cup of the parmesan, mozzarella, onion, 1/8 TSP pepper and 1/4 TSP salt in a food processor, and pulse until mostly smooth. Transfer to a bowl.

Spoon a small spoonful onto the center of a won ton wrap. Fold the won ton in half, then dip fingers into a bowl of warm water, using them to seal the wrap. Pinch the corners, and fold them over if you'd like. Repeat until all of the squash mixture is used and all won tons are filled.

Warm 2 TBSP of white cooking wine in a large saucepan over medium low heat. Add half of the ravioli to the pan. Cook for 1-2 minutes on each side, carefully monitoring the amount of moisture in the pan. You may need to add a bit of cooking wine to the pan when you flip the ravioli over. Once done, transfer ravioli to a large pasta bowl or plate. Repeat this process with the second half of the ravioli.

To make the pesto, combine the sage leaves, olive oil, pine nuts, lemon juice, remaining 2 TBSP of parmesan, and 1/8 TSP pepper in a food processor. Pulse until well combined, then spoon over cooked ravioli. Serve dish immediately.