Preheat the oven to 450°F. Fill a medium pot (or large for 4 servings) 3/4 of the way up with salted water; cover and heat to boiling on high. Line a sheet pan with foil. Place the squash on the foil. Drizzle with olive oil; toss to coat. Add the pancetta; arrange in an even layer. Roast, stirring halfway through, 17 to 22 minutes, or until the squash is tender when pierced with a fork and the pancetta is cooked through. Remove from the oven.

Meanwhile, wash and dry the fresh produce. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons of zest. Quarter and deseed the lemon(s). Pick the sage leaves off the stems. Peel the orange(s); halve lengthwise, then thinly slice. In a bowl, whisk together the fig spread, vinegar, and a drizzle of olive oil; season with salt and pepper.

In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned. Add the lemon zest and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until browned. Transfer to a bowl. Wipe out the pan.

Meanwhile, add the ravioli to the pot of boiling water. Cook, stirring occasionally, 3 to 5 minutes, or until the ravioli float to the top of the pot. Turn off the heat. Reserving 1/4 cup of the ravioli cooking water (or 1/2 cup for 4 servings), drain thoroughly and return to the pot.

In the same pan, heat the butter and sage leaves on medium-high until the butter is melted. Once melted, cook, stirring constantly, 2 to 3 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Leaving the brown butter in the pan, carefully transfer the fried sage to a paper towel-lined plate.

To the pot of cooked ravioli, add the brown butter, béchamel, and cream (shaking the packet before opening). Cook on medium- high, stirring constantly, 30 seconds to 1 minute, or until combined. Add the roasted squash and pancetta and half the reserved ravioli cooking water (carefully, as the liquid may splatter). Cook, stirring constantly, 1 to 2 minutes, or until combined and the ravioli are thoroughly coated (if necessary, gradually add the remaining cooking water to ensure the ravioli are thoroughly coated). Turn off the heat. Add the juice of 2 lemon wedges (or 4 wedges for 4 servings); stir to combine.

In a bowl, combine the arugula, sliced orange(s), and dressing; season with salt and pepper. Toss to coat. Serve the finished ravioli with the salad on the side. Garnish the ravioli with the goat cheese (crumbling before adding), toasted breadcrumbs, and fried sage. Garnish the salad with the parmesan. Serve the remaining lemon wedges on the side. Enjoy!