BOIL: Fill a large pot three-quarters full with salted water and bring to a boil.

COMBINE the pumpkin, Parmesan, ricotta, mozzarella, ½ teaspoon salt, nutmeg, and garlic powder in a medium bowl and stir well. Add enough of the cream to smooth out the filling but not thin it out. You want a thick filling, not a sauce.

LAY ½ of your package of the wonton wrappers on a cutting board.

FILL the center of each wrapper with 1 tablespoon of the filling mix.

BRUSH the edges with a little water.

TOP the filled wrapper on top of each filled wrapper.

SEAL the edges with your fingers, fork, or ravioli pastry wheel, pressing any air bubbles that form around the filling and leaving about an ⅛-inch border all around.

BOIL the ravioli by gently dropping it into the boiling water, (careful not to splash).

COOK until the ravioli float to the top, 2 to 3 minutes.

REMOVE ravioli from the water with a slotted spoon and drain well on paper towels. Try to keep them from touching, as they will stick together.

MELT the butter in a large sauté pan over medium-low heat until it foams. We like to use our stove top wok pan for this.

ADD: increase heat to medium-high and add sage leaves and pepper to taste.

COOK for 2 to 4 minutes until the sage becomes crispy and the butter begins to brown.

REMOVE from the heat and carefully add the ravioli. Spoon the butter over the ravioli to coat. Divide among 4 plates. Garnish with shaved Parmesan.