Preheat smoker to 225 degrees.

Place the pumpkin quarters on the smoker, skin side down, and smoke for 1 hour. After 1 hour increase temperature to 300 degrees and continue cooking the pumpkin until it is fork tender (30-60 additional minutes). Remove from the smoker and when cool enough to handle spoon out the flesh and puree it in the food processor (depending on the size of the pumpkin this should yield about 3-4 cups of puree. Reserve 2 cups for the raviolis).

Combine the pumpkin puree, ricotta, cinnamon, nutmeg, salt, dry ginger, and chopped sage leaves in a medium sized bowl and mix well (or process in a food processor until smooth).

Spoon about one teaspoon of the mixture in the center of a wonton wrapper. Brush all sides of the wonton wrapper with egg wash, then place another wonton wrapper over the top, pinching edges to seal. Use a circle cookie cutter to cut the wonton squares into a circle and discard the remains (as seen in photo above). Repeat with remaining filling and wrappers.

Bring a large pot of water to a boil, season with salt. Add ravioli and cook until they float, about 4-5 minutes.

In a skillet, add butter over medium heat. Once it melts add the sage and cook until the sage begins to fry (about 3-4 minutes). Watch closely and don’t let the sage burn. If you start to see them turning brown, turn the heat off and take out the sage leaves. Remove from heat and place the sage pieces on a paper towel to dry and harden.

Add raviolis to the skillet and gently toss to combine.

Serve and garnish with chopped smoked almonds.