In a soup pot, heat butter over medium-high heat. When hot and melted, add onions and sauté till translucent. Add the squash, wine, and vegetable broth. Add the spices. Reduce heat and simmer for 10 minutes. Meanwhile, bring a pot of water to boil and cook ravioli according to package directions. Drain and set aside. In a blender, blend HALF the stew and all of the Neufchatel cheese to a smooth consistency, then add back to the stew. Now add ravioli and carefully incorporate. Add half and half, heat till almost a simmer, correct seasoning if necessary and serve.