Homemade Pumpkin Ravioli with Currants and Pine Nuts

We have cheated here and used wonton wrappers from our local Asian grocery store instead of making our own pasta. It's a more than capable substitute.
The filling is made from roast pumpkin, and we served the ravioli with a buttery raisin and pine nut sauce.

Ravioli:
2 cups pumpkin
100g feta
1 egg, beaten
Packet of wonton wrappers
Fresh herbs (e.g. oregano, chives)

To make the ravioli, roast the pumpkin on a tray with a light drizzle of olive oil in a moderate oven until tender (don't let the pumpkin brown too much).
Mash the pumpkin and leave to cool. Finely crumble to feta and combine with the pumpkin. Season with pepper (we didn't add salt because of the feta). Add your fresh herbs.
Fill the wonton wrappers with 1/2tsp of filling. Brush the edges with a little beaten egg then pinch together to seal.
Cook the ravioli in a large pot of boiling water in batches. Boil for 4-5 minutes and gently remove with a slotted spoon and drain well.

To make the butter sauce:
Roast 1/4 cup of pine nuts in a large heavy based saucepan until the start to change colour, then remove them. Add 100g butter to the saucepan and fry until butter turns brown. Return the pine nuts and add 1/4 raisins to the butter. Spoon over the ravioli and eat whilst hot.