Roasted Pumpkin and Persian Feta Ravioli with a Creamy Mushroom Sauce

I used to shy away from buying a whole pumpkin as I thought it would be too difficult to cut and I wouldn't get through it all, now, I buy and I make sure I use it for as many different things as I can.
Pumpkin had already been used to make two different pumpkin soups, so I wanted to try something new. My beetroot ravioli turned out well, hopefully pumpkin would be the same.

Ingredients for ravioli

Pumpkin roughly chopped into similar sized pieces  
100g Persian Feta
Wonton wrappers
Oil

Ingredients for sauce

120g sliced mushrooms
15g butter
Italian herbs
50ml white wine
1 cup stock
1/2 cup cream
1tb cornflour
salt to taste



I didn't weigh the pumpkin, just chopped it into smallish pieces so roasting would be quick, I used basil infused olive oil to roast with, about half an hour on 200°. Then let it cool down before mashing. I have previously bought Southcape Persian Feta, however chose a different brand because it was cheaper, I won't do it again, I think the Southcape one is better. Lesson learned. I mixed the cheese in with the pumpkin. Then it was just a matter of spooning the pumpkin and cheese mixture onto the prepared wonton wrappers and sealing them with a little water. 

I cooked the ravioli in a pot of boiling water for about 5 minutes and removed individually with a slotted spoon. 

Sauce

Melt butter over low heat, add mushrooms and cook until soft and dark. Stir in herbs, salt, and stock. Increase heat to medium and cook stirring constantly. Reduce heat to low, stir in cream until smooth, stir in cornflour and simmer for a minute to thicken. Pour over pasta. 

This sauce is probably not this best fit for the ravioli, works really well with a bowl of penne, but I used it as I knew Philip would like it and I wasn't wrong. Overall dinner was very nice.