Prepare the filling before the dough, so it has time to cool down.
Finely chop the squash and the onion (or grind them in a food processor).
In a medium pan add the oil, the chopped pumpkin and onion, salt, pepper and garlic powder, mix with a spoon and let cook on medium heat until the onion is translucent.
Add the white wine, mix and let cook until evaporated
Add half cup of water and cover with a lid. Add more water if necessary, until the butternut squash is soft and all the liquids have evaporated.
Let it cool down completely and make the ravioli dough.
Place a heaping spoon of filling for every raviolo (yup, that's the singular for ravioli in Italian!) and close the ravioli
Make sure to seal the sides of the ravioli, pressing them with you fingers.
In a large pan melt the ghee/vegan butter, add the chopped sage and let it brown for 3-4 minutes on medium heat.
Add ground pepper if desired
Cook the ravioli for five minutes in salted boiling water
Remove the ravioli from the water using a sieve spoon and place them in the pan
Carefully sautè them in the pan, using a spoon to cover them with the butter sauce
If you have some leftover pumpkin filling, you can add it the sauce too
Serve these gluten free butternut squash ravioli with grated (vegan) parmesan cheese on top, if desired.