Pumpkin "Ravioli" tossed with Bacon and Parsley

This is a bit fussy and I was nervous about using the pumpkin, but wow I loved it!  Admittedly I do love squash and the pumpkin had a great fall flavour.  Making the ravioli's takes a bit of time.  Got this out of Food and Drink Autumn 2011.

"Ravioli"
1 tbsp butter
1/4 cup finely diced onion
1 cup canned unsweetened pur pumpkin
1/2 tsp dried sage leaves, crumbled
1/4 tsp salt
pinches each nutmeg and pepper
1/2 cup finely grated Parmesan cheese
1/2 cup extra smooth ricotta cheese
2 eggs
about 2/3 of a 400 g pkg wonton wrappers

Sauce
4 strips bacon, thinly sliced
2 tbsp butter
2 tbsp chopped parsley
pepper to taste
Grated Parmesan for serving

1. Melt butter in  large frying pan over medium heat.  Add onion and stir just until tender, about 3 minutes.  Add pumpkin and seasonings.  Cook, stirring frequently, until pumpkin loses some of its moisture and flavours develop, about 5 minutes.  Remove from heat, turn into a bowl and cool completely.  Stir in cheeses then 1 egg until well blended.
2. Whisk remaining egg with 1 tbsp water.  It's easiest to work with about 10 wonton wrappers at a time.  Spoon 1 heaping tsp filling in centre of each wrapper.  Brush edges with egg mixture.  Pick up wrapper and fold together, pressing out excess air to form a triangle and enclose filling.  Squeeze edges tightly to seal.  Repeat with remaining wonton wrappers and filling (freeze any leftover wrappers).
3. Bring a large pot of salted water to a boil to cook ravioli.  Meanwhile in a large wide pan or frying pan, cook bacon until fairly crispy.  Keep warm.  Add ravioli to boiling water.  Cook until tender, 4 to 5 minutes.  Drain very well.  Add butter to bacon in pan, stirring until melted.  Then add ravioli, parsley and pepper.  Stir very gently to coat, serve with additional Parmesan.

Serves 4