Place empty baking tray in oven and then heat to 400 degrees.  You want the baking sheet nice and hot when ready to bake the pumpkin ravioli.  You might need two baking trays.

Melt 2 Tablespoons butter in a skillet over medium-low heat.  Add the onion and garlic and cook for about 8 minutes.   Turn off heat, to the onion mixture add the pumpkin, Parmesan cheese, salt and pepper.

On a piece of parchment paper place 4-6 wonton wrappers.  Keep the other wrappers
covered so they don’t dry out. 

Place a mounded tablespoon of filling in the center of each wonton.  Put some water in a small dish.  Dip your finger in the water and rub the edges of a wonton.  Place the
second wonton over the first, press from the filling out to get as much air out as possible, finally pressing down on the edges to seal. 

Continue with the remaining wontons until you have 24 finished pumpkin ravioli.

Remove hot tray from the oven, brush with some canola oil and place pumpkin ravioli in a single layer, you may need two trays.  Brush the tops of the ravioli with a touch of oil.  Bake for about 6-8 minutes.  Flip and bake another 6 minutes or until ravioli have a very light brown color. They go from light brown to burned quickly!

While the pumpkin ravioli is baking, heat the chicken broth until hot.

Place 6 ravioli in a bowl or shallow plate with a rim.  Pour a quarter of the chicken broth over the noodles.  Wipe out pan, melt 3 Tablespoons butter until browned.  Pour over the pumpkin ravioli.

Top with freshly grated Parmesan cheese and pumpkin seeds.  Chives or flat leaf parsley add a nice flavor and brighten up the dish.