Fill a large, wide pot with water, set on the stove to bring to a boil when needed. In a small mixing bowl combine the pumpkin puree, nutmeg, cinnamon, salt, and pepper, taste and add additional salt and pepper if desired. Beat the egg in another small bowl.

Lay out 12 wonton wrappers on a clean surface. Place 1 tablespoon of the pumpkin mixture in the center of each wonton, then brush the exposed dough lightly with the beaten egg. Place a wonton evenly over the top of a filled wonton; press down to seal and completely remove any air bubbles. If desired, crimp the edges of the ravioli with the tines of the back of a fork being careful not to prick the dough. Bring the water to boil over high heat while you prepare the sauce.

In a medium saucepan, melt the butter or heat the oil over medium-low heat. Add the garlic and cook, stirring often for 1 minute. Add the flour and mix well. Turn the heat up to medium high and whisk in the light cream, grated Parmigiano Reggiano cheese, sage, salt, and pepper. Continue to whisk until the sauce is thickened. Remove from the heat.

Salt the boiling water well. Carefully submerge the ravioli into the boiling water. Cook until the ravioli begin to float, about two to three minutes, remove to a large platter with a slotted spoon. Serve immediately topped with the sauce.