1. Combine first 3 ingredients in a bowl. Place about 1 heaping teaspoon squash mixture in center of 1 won ton wrapper. Brush won ton wrapper with water around squash mixture, and top with second won ton wrapper. Press down with ravioli stamp or fork, sealing edges well. Trim excess won ton around edges. Repeat with remaining squash mixture and won ton wrappers.
2. Cook ravioli, in batches, in gently boiling water 3 minutes or until done. (Do not rapidly boil.) Remove with a slotted spoon.
3. Cook butter and garlic in a small saucepan over medium heat 6 minutes or until browned. Stir in pecans and chopped sage. Toss ravioli in butter mixture; garnish, if desired. Serve immediately.