Mix the Tofutti cream cheese (if using), pumpkin puree, sage, nutmeg, salt and pepper in a bowl.
Drop about a 1/2 teaspoon of the mixture onto a wonton wrapper. Dampen the edges of the wrapper with water and fold the wrapper over the pumpkin mixture to form a triangle. Press the edges to seal the “ravioli”. Try to press out air bubbles as you seal it.
Drop the ravioli into boiling water. When they float to the surface they’re done, in about 3 minutes.
Warm the olive oil in a pan. Stir in the sage and saute for about a minute. Pour the olive oil and sage over the ravioli.
If you’re avoiding soy, you could also make this without the Tofutti cream cheese, and just use seasoned vegetable purees. I think I’m going to try pureed sweet potato and butternut squash without the Tofutti next time.
I think ginger would also be good with this dish instead of the sage.
If not avoiding milk, 8 oz of regular dairy cream cheese can be used.