Kabocha Ravioli with a Toasted Hazelnut Cream Sauce

Ingredients

• 1 pumpkin kabocha, 2-3 pounds, steamed
• 2/3 cup grated Parmesan
• 2 tablespoons thyme minced
• 2 garlic cloves minced
• 6 sheets pasta sheets fresh, or 50 wonton wrappers
• 1 egg lightly beaten
• pepper
• salt
• 2 tablespoons unsalted butter
• 1 shallot minced
• 2 thyme sprigs
• 1/2 cup dry white wine
• 1 1/2 cups heavy cream
• 2/3 cup toasted hazelnuts finely chopped