1 cup pumpkin puree, 2 ounces cream cheese (room temperature), 1/2 teaspoon cumin, salt and pepper to taste, wonton wrappers, 2 tablespoon butter, a few sage leaves
1. Mix the pumpkin, cream cheese, cumin, salt and pepper. 2. Place 1 teaspoon of filling on a wonton wrapper. Wet the outside edge of the wonton wrapper with water. Fold the wonton over and press the edges together firmly to seal. 3. Boil the ravioli for 2-3 minutes to cook. 4. Melt the butter in a pan with the sage. 5. Cook the butter until it browns and remove from heat immediately. 6. Toss the ravioli and sauce and serve.
recipe from here