Pumpkin, Sage Ravioli

This one my my favorite things I have made recently.
I absolutely LOVE it.

Roast at 350 F, for 35 - 45 minutes:2 small sugar pie pumpkins (You could also use butternut squash), halved, cut side down.

Remove from oven, and allow to cool enough to handle. Scoop the flesh into a large bowl, discard the skins. Mound the flesh, create a well in the center. Allow to drain and cool. Meanwhile,

In a small skillet over medium-low heat melt,
2 tablespoons of butter
Add,
1 tablespoon of ground sage
1 tablespoon of brown sugar
Sprinkling of cinnamon and nutmeg
Allow to brown, remove from heat.

Any accumulated liquid in your pumpkin mound should be blotted away with a paper towel. Add the contents of your skillet and
3-4 oz of soft goat cheese (Chevre) (About 1/2 of a large log)
Combine/mash well with a fork.

Use:
Won-ton wrappers
Mound about 1 teaspoon of the pumpkin mixture in the middle, fold on the diagonal (So, you get a triangle) and seal the edges by "gluing" with water. Set to the side, while you finish a bunch.

Bring a large pot of salted water to an almost boil. Boil ravioli in batches (You don't want them crowding each other) for 4-5 minutes and remove with a slotted spoon. Hold in a warm oven, till you're done.
Yields: 3-4 serving
Accompaniments: I ate them with a bit more sage butter (melted butter with sage). I also think a basic cream sauce would work well.
I also want to experiment with using the filling inside a basic crepe recipe. Frankly, I wasn't totally satisfied with the wonton skins (too thin and flimsy) but loved the overall flavors of the dish.