Place all ingredients in the bowl of a stand mixer and mix with the paddle attachment for ten minutes. Alternatively, you can mix it together by hand until it’s well combined.
Meanwhile, flour your surface with about 1-2 T. cassava flour or arrowroot or tapioca starch (personally, I chose the latter because it’s cheaper! Wanna save that cassava for my recipes!)
Once the dough has formed a nice ball, turn it out onto your flour surface and roll it out to 1/8-1/16″ thickness.
Using a square-shaped cutter (I happened to have a scalloped-edge cookie cutter like this), cut 24 squares. You will have to ball the scraps back out and roll them out several times until you run out of dough. With this amount of dough, I was able to cut exactly 24 2.5″ squares for some jumbo raviolis.
Once the raviolis are cut, make the filling.
Start a medium-sized pot of water boiling.
Mix the pumpkin puree and cream cheese together by hand in a medium-sized mixing bowl.
Pinch the thyme between your fingers as you drop it into the mixture, grinding it between your fingers to release the essence.