Preheat the oven to 425 degrees . halve the squash lengthwise and place cut side down on a parchment-lined baking sheet. Bake until fork-tender, 45 minutes; let cool. Scoop out and discard the seeds and fleshy strands. Measure out 11/2 cups of squash flesh into a medium bowl, reserving any extra squash for another use. Mix in the egg, 2 tbsp. parmesan, the brown sugar, 3/4 tsp. salt and 1/4 tsp. pepper.
Using the pasta dough and squash filling, make the ravioli.
In a large pot of boiling, salted water, cook the ravioli, stirring, until al dente, about 5 minutes.
Meanwhile, in a large, heavy skillet over medium heat, melt the butter. Stir in the sage and rosemary for 1 to 2 minutes. Using a spider or small strainer, transfer the pasta from the pot of water to the skillet. Simmer, shaking the pan, for 1 minute. Sprinkle with 3/4 cup parmesan and simmer for 1 minute. Stir in 1/2 cup of the pasta cooking water if desired to thin the sauce. Serve with more parmesan.