Mix the pumpkin, ricotta, sage and pepper together thoroughly.

Lay out your wonton wrappers and place a small amount of the filling in the center of the wrapper. Don’t over fill it or it will most likely explode all in your water.

Using your finger or a small pasty brush, brush water, or egg white, on the edges of the wrapper. Lay a second wonton wrapper on top and press down along the edges.

Smooth out as much air as you can.

Let them set up until dry, before cooking. They are less likely to leak that way.

Bring a pot of water to a gentle boil and cook the raviolis for about 3 minutes.

In another pan, on medium heat, simmer the butter and sage until it takes on a golden brown color.

Pour the butter sauce over the raviolis and eat ‘em up!

The brown butter sauce also tastes really great just on regular pasta!