To start, you'll need to slice the pumpkin into manageable wedges and scrape out the pumpkin seeds.
In an oven at 350°, roast the pumpkin wedges with a sprinkle of brown sugar for about 15-20 minutes or until brown and slightly caramelized on top. Let it cool so it can be handled easily.
To make filling, combine all filling ingredients in a mixing bowl with a spoon or spatula.
To fill the wrappers, layout individual wonton wrappers in a row on a clean surface.
Scoop a small amount (about 1/2 tsp to full tsp), onto the center of each wrapper (a small cookie dough scoop works really well for this step). Next, wet fingertip in water and trace wet finger over the outer edge of the entire wrapper.
Fold the wrapper over from corner to corner to form a triangle, the water will act as a glue.
Push down slightly around the filling to try and remove as much air as possible and press the edges to form a seal.
Finally, bring the bottom two corners together to form an envelop shaped ravioli.
Transfer to a cookie sheet for holding.
Once all ravioli are stuffed, transfer to the freezer or cook immediately in salted boiling water (ravioli will float when cooked through).
If freezing, freeze in a single layer on the cookie sheet so that the ravioli do not touch. This will prevent them from sticking together.
Once frozen, they can be transferred to a plastic ziploc for freezer storage and then cooked at a later time in salted, boiling water.
In a medium sauce pan, melt butter over low to medium heat.
Add cream and combine with whisk.
Let simmer for about 3 minutes and add cheese, whisking to blend.
Keep temperature on low and when ready to serve, add salt and pepper to taste and chopped parsley.