Cook ravioli in large pot of boiling salted water until just tender but still firm to bite, about 8 minutes. Drain well.
In a small bowl, whisk Whipping Cream and Terrapin Ridge Farms Pumpkin Honey Mustard together, add the dry white wine.
Melt butter in heavy medium skillet over medium heat.
Add the Whipping Cream Mixture to the skillet. Sauté until fragrant, about 30 seconds.
Increase heat and boil until sauce is reduced to generous 3/4 cup, about 5 minutes.
Add ravioli to sauce, toss.
Season with salt and pepper. Divide between bowls. Sprinkle with toasted pepitas and Parmesan cheese shavings.