Pumpkin Ravioli with Balsamic Dressing and Toasted Walnuts

Unfortunately, being tucked away in pasta hides the beautiful vibrant orange of the pureed pumpkin. As a result, this dish looks far less interesting than it tastes. I know appearance isn't everything, but next time I would garnish the ravioli with a few baby arugula or spinach leaves and a little diced red chili pepper to add a bit of (visible) colour.
You can use canned pumpkin if you're really short on time - I've done so many times in the past. That being said, I've been fully converted! Freshly roasted pumpkin is infinitely more flavourful, colourful and sweeter.

1 kg. of pumpkin or squash
3 garlic cloves, skin on
1/2 tsp. extra virgin olive oil
pinch of each: nutmeg, salt, pepper, crushed red chili pepper flakes
package of wonton wrappers

1 tbsp. extra virgin olive oil
2 tbsp. balsamic vinegar
1 1/2 tsp. sugar
1/4 c. parmesan cheese, grated
1/4 c. walnuts, chopped

Preheat the oven to 190 C/ 375 F. Wrap 3 cloves of garlic, drizzled with olive oil, in tinfoil. Cut the pumpkin into 2 inch thick pieces, to speed up the cooking time. Place the pumpkin and garlic package on a baking sheet lined with parchment paper. Bake for 40-50 minutes, turning halfway. In the meantime, make the balsamic dressing by combining the vinegar and sugar in a small heatproof dish. Microwave for 20 seconds then stir to dissolve the sugar. Spread the walnuts onto a pie plate and bake for 5 minutes to toast. Set aside. Once the pumpkin is tender, scoop the flesh into a glass bowl. Squeeze the garlic out of its skin and into the bowl, along with the nutmeg, salt, pepper and crushed chili flakes. Puree using an immersion blender.

Bring a large pot of salted water to a boil over high heat. Set out 8 or 10 wonton wrappers. Spoon a generous tablespoon of puree into the centres. For each, wet all four edges of the wrapper with water and carefully press another sheet on top. (Try not to leave a lot of air trapped in the centre with the puree.) Add the ravioli to the boiling water and cook for 3-4 minutes, until they are floating. Removing using a slotted spoon, place on a baking sheet lined with parchment paper and place in the off-but-still-warm oven until ready to serve. Repeat making and boiling the ravioli in small batches with the remaining wonton wrappers.

To serve, carefully peel the ravioli off the parchment paper. Place several on a plate, sprinkle with olive oil, vinegar dressing, cheese and walnuts.