To make the ravioli. Preheat oven to 400 degrees F. On a baking sheet, toss together the butternut squash, olive oil, and a pinch each of salt and pepper. Transfer to the oven and roast for 25-30 minutes or until the squash is tender. Transfer the squash to a food processor and add the ricotta, gorgonzola, parmesan, and honey. Puree until smooth. Season with salt and pepper.Roll your pasta dough into lasagna sheets. Place 1 tablespoon of filling one inch apart over half the pasta sheet. Brush around the filling with water to moisten and then fold the sheet over the fillings, pressing down to seal. Cut into squares. Be sure to keep the ravioli covered as you work to prevent them from drying out. Repeat with remaining dough and filling. Alternately, you can make the ravioli in a ravioli press, or use this wonton wrapper method. To make the pesto. In a large skillet, brown the butter over medium heat, stirring often until the butter is golden and toasted. Add the sage and cook another minute. Remove from heat, add the olive oil, kale, pumpkin seeds, parmesan, and season to taste with salt and crushed red pepper flakes.Bring a large pot of salted water to a boil. Boil the ravioli in batches about 1-2 minutes or until they float. Drain.Divide the ravioli among bowls and spoon the pesto over top. EAT and ENJOY!