Seriously, they are. The secret is substituting fresh pasta with wonton wrappers.
1 cup pumpkin puree (homemade is best)
10 oz. goat cheese (or substitute with cream cheese)
2–3 cloves of garlic, chopped
pinch of salt
1 12 oz. package of wonton wrappers
Makes approximately 45 ravioli
Mix pumpkin, goat cheese, garlic, and salt in a large bowl (you may want to warm the goat cheese in the microwave for a few seconds to soften it for easier mixing). Position the wonton in front of you so it has a diamond shape. Drop 1 teaspoon of the pumpkin and goat cheese filling in the center of the wonton wrapper. Dip your finger in water and outline the edges of the wrapper. Fold edges over and seal by pressing edges together with a fork. Place ravioli into boiling water until they float, which should only be a minute or two. Remove ravioli from water with a hand strainer or slotted spoon. They are delicious drizzled with a high-quality olive oil or sautéd in butter, garlic, and fresh sage leaves. Mangia!