Preheat oven to 375 F.

Cut squash into eighths. Combine with 2 tablespoons of the olive oil and garlic. Place in a casserole dish and roast in the oven until squash chars, about 40 minutes. Cool completely.

Add squash with the garlic in the bowl of a food processor. Blend until completely smooth. Add mozzarella and process until completely smooth.

Bring a pot of salted water to the boil. Add ravioli and cook until they rise to the top, 2-3 minutes. Drain.

In a pot, heat remaining tablespoon olive oil. Add squash-mozzarella sauce, marinara, salt and pepper. Simmer for 2 minutes.

Add ravioli and toss to combine.