ravioli filling too pasty

Yes, you definitely need eggs for a creamier ravioli filling. I would start with 1 large egg.

I used to make a lasagna with butternut squash and the filling was delicious. Lost the recipe but this one from Martha Stewart looks very like it. suggest you use her ingredient list and maybe cut the cream and eggs in half so it would be less runny than a lasagna filling. Anyway, she uses the squash, ricotta, cream, eggs, mozzarella and - for flavor punch - sage. hope this helps. http://www.marthastewart.com/314642/butternut-squash-and-sage-lasagna