1 small cooking pumpkin, roasted
1 ounce (about 1/4 cup) freshly grated Parmesan
1/4 teaspoon Kosher salt
Dash of freshly ground black pepper
Dash of ground nutmeg
40 won ton wrappers
1/2 cup apple cider or juice
4 tablespoons olive oil
1/3 cup fresh sage leaves
3/4 cup walnut halves and pieces
Scoop cooked pulp from pumpkin to measure 1 cup (note: my pumpkin yielded just this amount. If you have leftover, reserve for another use.) Assemble ravioli by combing pumpkin, cheese, salt, pepper and nutmeg in a small bowl.
Working with 2 won ton wrappers at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 1 tablespoon pumpkin filling into center of one wrapper. Brush edges of each wrapper with water; place untopped wrapper over top of filling, stretching top wrapper slightly to meet edges of bottom wrapper. Press edges together firmly with fork. Repeat procedure with remaining won ton wrappers and pumpkin filling.
Fill a large pot with water; bring to a low simmer. Cook ravioli in batches, 2 - 3 minutes per batch or until done (do not rapidly boil). Remove ravioli to a serving platter with a slotted spoon. Keep warm.
Meanwhile, to prepare sauce bring apple cider to a boil in a small saucepan over medium-high heat and boil until reduced and syrupy, or about 4 to 5 minutes. Heat oil in a small skillet over medium heat, add sage and walnuts; cook until the nuts are toasted, about 2 minutes. Add juice to pan and stir to combine. Drizzle over ravioli.