Put garlic cloves into a small pan with the olive oil. Roast for 30 minutes (or saute in a pan for 15 minutes). Cook parsnips in a 2-quart covered saucepan, with just enough water to cover them, until tender, about 15 minutes. Drain water and mash with cream cheese and roasted garlic; season with salt and pepper, to taste.
Mound 1 level tablespoon of parsnip puree in the center of each wonton wrapper. Brush edges with water and fold wrapper in half to form a triangle. Press securely on edges to force out air. Place on a lightly floured cookie sheet and cover with a light kitchen towel; refrigerate until ready to use. Cook ravioli in large pot of boiling water for about 5 minutes or until they rise to the surface and are tender. Do not let the water boil vigorously once the ravioli have been added. Immediately transfer to serving plates. Top with Mushroom Ragout and serve.
In a large heated skillet cook onions in olive oil over medium heat, stirring often, for 10 to 15 minutes until browned and caramelized. Stir in butter until melted. Add mushrooms, garlic, sage, salt and pepper; saute, stirring constantly, for about 15 minutes or until mushroom liquid is evaporated. Stir in tomatoes and reserved juice; cook uncovered for 30 minutes, stirring occasionally.