Bring a large pot of salted water to a boil. Heat 2 tablespoon oil in a large skillet over medium-high heat. Add chopped pecans and sage and cook 2-3 minutes, stirring frequently. Transfer to a paper towel-lined dish and sprinkle with ¼ teaspoon salt.
In the same skillet, add 2 tablespoon oil and sweet potato. Season with salt and pepper and cook until brown, about 7-8 minutes. Add butter and chopped shallot or red onion. Cook, stirring often, until onions are translucent, about 2-3 minutes.
Meanwhile, add butternut squash ravioli to boiling salted water, and cook according to package directions. Once al dente, add ravioli, 1 cup pasta water, and ¼ cup grated parmesan cheese to the large skillet. Stir over medium-high heat until the sauce has thickened, about 2 minutes.
Dish and sprinkle with crispy pecans and sage and additional parmesan.