Glad you asked – ravioli doesn’t use up much squash but it’s certainly a delicious thing to do with it. The usual filling is just mashed cooked squash with ricotta and parmesan, seasoned with salt and nutmeg. The ricotta lightens the mixture and keeps it from being pasty, the parmesan adds both flavor and firmness. Quantities are often specified, but by me that’s unwise since how much of each cheese is required depends on the flavor and texture of the particular squash. Best bet is to start with seasoned squash, add a small amount of ricotta and an even smaller amount of parmesan, then taste and adjust as suits you. Some recipes skip the ricotta but they are in the minority.

115 degrees! I’m happy to confess that’s not a problem I have much experience with (though I am surprised it could cause rot).
The good part of a climate like yours is it gives you a chance ( I’m jealous!) to grow the Southwestern heirlooms offered by Native Seeds/SEARCH -
http://nativeseeds.org. As part of their conservation mission they offer all kinds of wonderful things we Northeasterners could never grow, and they also list 5 varieties of Cucurbita maxima, the species to which Marina belongs. You might well have better luck with one of them.

thanks again

The basic recipe is at the end of the post, under “To Prepare Squash for a Tasting.”

As noted, fully ripe Marina di Chiogga takes a long time to cook. That’s because it’s very dense fleshed – when it’s fully ripe, which also takes a long time ( be sure the skin cannot be dented with a thumbnail before you harvest). Other than that, you can use your bounty of Marinas in any recipe you like that calls for winter squash.
And you don’t have to use them up quickly; Marina di Chioggia is a good keeper and in fact will be tastier after about 2 weeks than it is fresh off the vine.