Preparation

• Put the squash, 2/3 cup water, 1 Tbs. of the oil, and a scant 1/2 tsp. salt in a large, deep sauté pan. Turn the heat to high until the water simmers; cover and steam the squash until it’s just tender and the water has just evaporated, 5 to 6 minutes; check often. Stir in the garlic and 1/2  tsp. of the rosemary; sauté until fragrant, about 1 minute. Transfer to a food processor and add the cream, Parmigiano, and a few grinds pepper. Process, scraping the bowl as needed, until the mixture is mostly smooth.
• While the squash cools slightly, wash the sauté pan and fill it with 2 qt. water and 1 Tbs. salt; bring to a simmer over medium-high heat.
• With a large wire rack and a small bowl of water close by, lay six wonton wrappers on a clean, dry countertop. Drop a rounded 1 tsp. of the filling in the center of each wrapper. Brush the edges of each wrapper with a little water. Fold each wrapper to create a triangle or half moon, pushing out any air bubbles and pressing the edges to seal completely. Transfer the ravioli to the wire rack; repeat the process with the remaining wonton wrappers and filling, making sure the countertop is dry after each batch.
• Heat the remaining 3 Tbs. oil and 1 tsp. rosemary in a small skillet or saucepan over medium heat. When the rosemary starts to sizzle, take the pan off the heat.
• Drop half of the ravioli into the simmering water. Cook until the wrapper over the filling starts to wrinkle and the ravioli turn translucent, 3  to 4 minutes. With a large slotted spoon, transfer six ravioli to each of three pasta plates. Repeat to cook the remaining ravioli. Drizzle each portion of the ravioli with 2 tsp. of the pasta cooking water and 1  tsp. of the rosemary oil, sprinkle with a little Parmigiano, and serve immediately.