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.