Prepare the filling:

1. Sauté the onion and garlic over medium heat until soft and golden.
2. Combine the butternut squash puree, sautéed onion and garlic, mascarpone, parmesan, lemon juice, salt and pepper. Process in a food processor if you want it very smooth.
3. Lay out some of the dumpling wrappers. Put about 2 teaspoons of filling for a 3 1/2 inch wrapper. Moisten the wrapper with water around the edges and lay another dumpling wrapper on top. Press out as much air that gets trapped with the filling as possible, without squeezing out the filling. Repeat with the rest of the wrappers.
4. At this point, you can cook the ravioli or freeze them in a single layer until frozen, then put in a Ziploc bag.

Prepare the Browned Butter Sage Sauce:

1. Cook the butter over medium high heat until you see little specks of golden brown in the bottom of the pan, being careful not to let it burn. It goes from golden brown to burned quickly.
2. Turn off the heat and add the fresh sage leaves. They will get crispy.
3. Salt and pepper to taste.

To cook the ravioli:

1. Bring a large pan of salted water to a rolling boil.
2. Cook the ravioli, about 4 at a time, until al dente, about 2-3 minutes when using dumpling wrappers. Wonton wrappers will cook slightly faster.
3. Lift the ravioli out of the water with a small strainer or slotted spoon, drain off water, and add to Browned Butter Sage Sauce.
4. Repeat with the rest of the ravioli.
5. Serve topped with freshly grated parmesan cheese and crumbled bacon.