Ravioli procedure:

Combine all ravioli ingredients except for egg roll wrappers; mix well and set aside.

Cut each wrapper in half, making two rectangular sheets. Place a heaping teaspoon of pumpkin mixture onto one half of the rectangle, leaving edges free. Brush edges lightly with water. Fold the rectangle in half and crimp the edges together using the tines of a fork to form the ravioli. Dust each ravioli with a bit of flour for ease of separation and set aside.

Start boiling a large pot of water while making the sauce.

Sauce procedure:

To make sauce, begin by sauteeing minced shallot and garlic in butter until tender and transparent. This will take about 5 minutes. Add herbs and spices, and saute for one minute. Add wine; cover and simmer 5 minutes. Add heavy cream and cook just until hot.

When the water comes to a boil, add ravioli carefully. Reduce the water to a simmer and cook the raviolis for 6 to 7 minutes, or until they are puffed in the center and soft on the edges. Drain carefully.

To serve, arrange on a large platter. Drizzle the raviolis generously with the sauce and garnish with sprigs of fresh parsley and sage leaves, if desired.