Lay out 6 wonton wrappers on the parchment paper. Place about a tablespoon (don’t do a heaping tablespoon) of the butternut squash filling in the center of each wrapper. With a small brush, brush the beaten egg along all four sides of one of the wonton wrappers. (I suggest brushing the egg one wonton wrapper at a time, so that the egg doesn't dry up before sealing the ravioli.)
Place a second wrapper on top and carefully press gently around the center of the filling, working your way out to the edges, lining the corners up and pressing lightly to seal. Be sure to press out any air bubbles.
Transfer the ravioli to the parchment-lined baking sheet and repeat with remaining wontons. Repeat this process until all the filling or all the wonton wrappers are used.
Meanwhile, bring a large pot of water to a boil. Once boiling salt the water.
Before you start cooking the ravioli, prepare the sauce. In a small pot, on medium heat, add the butter. Once melted, bring to a slow simmer and stir occasionally to prevent the butter from burning. Let the butter simmer for 3 minutes then add the sage leaves, cooking for an additional 3 minutes.
Add the chicken broth to the small pot and bring to a boil. In a small dish, mix the corn starch with the cold water and stir to dissolve the corn starch. Add the cornstarch mixture to the small sauce pot and stir well. Lower the heat so the sauce continues to lightly simmer. Add the cinnamon, stir well. Continue to let simmer and thicken while you cook the ravioli.
Using a slotted spoon, gently place ravioli in boiling water, stirring occasionally to be sure they don’t stick to the bottom. You will want to do this in batches, cooking 6-8 ravioli at a time to not overcrowd. Ravioli are done when they start to float to the top, 3-5 minutes.
Using the slotted spoon remove the ravioli and divide amongst bowls. Finish cooking the remainder of the ravioli.
Divide the sauce among the ravioli. Serve warm with freshly grated parmesan cheese.