Preheat oven to 350°F.
Cut kabocha squash into even wedges about 1/2 in thick, place on a sheet pan, drizzle with olive oil, salt and pepper. Evenly space squash wedges on pan (should not be piled high) and place in oven. Cook about 30- 35 minutes until tender (keep checking after 25 minutes).
Cook Giovanni Rana Butternut Squash Ravioli according to package directions.
In a large skillet, add butter and cook until browned (it will have a nutty perfume). Add sage to butter. Be careful, he sage will fry and pop! Add quickly and remove your hands in a fast sweeping motion. Add 2 ounces of pasta cooking water to the butter sage mix, and then add dried cranberries.
Place drained Giovanni Rana Butternut Squash Ravioli into browned butter and sage mix. Toss well and add Parmigiano Reggiano. With a large kitchen spoon, place Ravioli on a plate. Garnish with wedges of kabocha squash. Sprinkle with grated Parmigiano Reggiano and crushed pecans. Drizzle with extra virgin olive oil. Serve immediately and enjoy! If you desire you can add Grated Parmigiano Reggiano cheese.
*You can make this recipe also with Chicken mozzarella or Prosciutto & Cheese Tortelloni or with Artichoke Ravioli.