• Preheat the oven to 425°F (220°C).

Roast the filling:

• Line a roasting pan with parchment paper and place the squash, sweet onions, and tofu.
• Drizzle with vegetable oil, oyster mushroom sauce, and season with salt and white pepper.
• Roast for 20 minutes until the squash is soft.

Blend the filling:

• Transfer the roasted mixture to a food processor or blender.
• Add garlic and cheddar cheese, then blend until smooth.
• Transfer the mixture into a piping bag and set aside.

Assemble the ravioli:

• Lay 6 wonton wrappers on a clean surface.
• Pipe the kalabasa filling onto the center of each wrapper.
• Cover with the remaining 6 wonton wrappers and seal the edges by brushing with water.
• Gently press to remove air pockets.

Cook the ravioli:

• Bring 4 cups of water to a boil in a saucepan.
• Drop the ravioli into the boiling water and cook for a few minutes until they float.

Serve:

• Transfer the cooked ravioli to a serving bowl.
• Drizzle with sesame oil and sprinkle with grated parmesan cheese.
• Serve immediately and enjoy!