Starting with the ravioli, melt 2 tbsp butter in a skillet with and add the minced garlic cloves. Let the garlic cook for 1-2 minutes so the garlic flavor is released. Next, add the pumpkin puree, salt, and chili powder into the pan. Cook the mixture over medium heat for around 4 minutes, or until well combined and fragrant. Take the skillet off of heat and let cool down until it’s manageable for handling.
Once the pumpkin filling is cooled, start assembling your ravioli. Lay half of the wonton wrappers on a flat surface and add ½ tsp. of the pumpkin filling in the center of each square. Next, add 1 tsp. of water to the beaten egg, and brush the egg wash mixture on the four edges of each dough square. Place the clean, second batch of wonton wrappers on top of each pumpkin-filled piece, making sure to smooth out air bubbles in the edges.
While constructing the ravioli pasta, set a large pot of water to boil. Once the water is boiling, drop 3 ravioli in at a time and let the pasta cook for about 12 minutes. Cook all of your pasta in batches of 3, removing each batch with a large slotted spoon and placing them on a large plate.
After the ravioli is cooked, begin making your brown butter sage sauce by heating a whole stick of butter in a large clean non-stick skillet on medium heat. Cook the butter for around 4 minutes, until its color turns golden brown. Add the dried sage, salt, pepper, and Parmesan cheese. You can either toss the cooked ravioli in the sauce, or pour the sauce on the pasta after it’s plated.