I am not claiming this meal to be a success; the mushy texture of the pumpkin didn’t go very well with the slippery thin wanton wrappers. I have made successful wanton wrapper ravioli, using a ricotta, parmesan, egg and spinach filling. I think the pumpkin filling would be excellent with firm egg pasta, but I didn’t have time to make it. I roasted the pumpkin for extra sweetness, also to dry it out a little.
The best topping for this, I think, would be a crispy sage butter sauce, but I don’t have sage growing at the moment. Neither do I have florence fennel or peas, two other regrets that I will have to rectify! But I do have lots of buttercrunch lettuce.