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Bring a large pot of water to a boil and add a generous pinch of salt. Keep on low heat until needed.
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In a medium-size bowl mix together the pumpkin puree, goat cheese, nutmeg, salt and pepper.
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Transfer the pumpkin filling to a piping bag to easily fill the ravioli; otherwise use small spoons.
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To assemble the ravioli, lay the won ton wrappers on a lightly-floured surface. Spoon a small dollop of the pumpkin filling in the center of each square.
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Lightly brush the edges of the wrappers with a thin layer of egg wash. You can also use your finger to do this.
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Fold the won ton wrapper in half to make a triangle. Using your fingers, pinch together the edges of the ravioli. Set aside on a lightly-floured sheet tray.
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To make the sauce, heat the heavy cream in a wide, heavy pan over low-medium heat until it begins to simmer. Add the butter and whisk gently to melt.
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Whisk in the cheese and stir to incorporate. Stir in the sage, and season with salt and pepper to taste.
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Boil the ravioli until the wrappers are tender, 3 to 4 minutes. Drain well, and gently toss with the cream sauce.
