Turn pumpkin pie filling into a delicious savory pasta.
In bowl, mix ricotta, pie filling, 1/3 cup Parmesan, 1 egg, and 1 tsp. salt. Divide filling among 24 wonton wrappers. Beat remaining egg; brush on edges of wrappers. Top with remaining wrappers; press edges to seal ravioli. Bring pot of water to boil; salt water. Working in 2 batches, cook ravioli for 2 minutes. Drain ravioli; transfer to large bowl. In large skillet, melt butter over medium heat. Add sage. Cook until butter browns and sage is crispy, about 4 minutes. Pour over ravioli; season with pepper. Sprinkle with remaining 1/3 cup Parmesan.