Place the squash, sweet onions, and tofu in a roasting pan lined with parchment paper.
Drizzle with vegetable oil, and oyster mushroom sauce, and season with salt and ground white pepper.
Add the sliced garlic clove and grated cheese and blend until smooth.
Line out 6 wonton wrappers on a clean surface.
Top each with the remaining wonton wrappers and seal.
In a saucepan, add water and bring it to a boil, then drop the ravioli and cook for a few minutes until it floats on top or until the wrapper is tender.