Heat the pine nuts in a small skillet over medium heat to toast. Stir every few minutes. No need to add oil. When the pine nuts begin to brown add the minced garlic cloves plus 1-2 teaspoons of olive oil and sauté for two minutes. Remove from heat and chop pine nuts.

In a medium bowl combine the ricotta cheese, pumpkin, parmesan cheese, pine nut mixture, salt, pepper, and nutmeg. Mix well then taste. Make any adjustment needed to the filling.

On a cutting board line up as many wonton wrappers as possible. Place 1 teaspoon of the filling in the middle of the wrappers. Working on 2-3 ravioli at a time, brush the edges with water and top with another wrapper. Work from the middle, pressing on the filling, to ensure a tight seal. Then cut each ravioli with a knife or a biscuit cutter into a circular shape if desired. Use a fork and crimp the outer edge of the ravioli.

Heat a large pot of water over high heat. Once it is boiling slip 4-6 raviolis into the water (making sure they don’t touch). When the raviolis begin to float gently lift them from the water with a slotted spoon to drain. Continue on with this process until the desired amount of raviolis is cooked.

Meanwhile, heat the butter in a small sauté pan over medium heat. When butter begins to brown add the garlic and herbs. Heat for an additional two minutes, then pour over cooked ravioli and sprinkle with parmesan cheese.