Cooking Instructions

• Bring a pot of salted water to a boil and cook the ravioli according to the package directions. Reserve about ½ a cup of the cooking water. Drain the ravioli in a colander and set aside.
• While the ravioli is cooking, melt the butter in a large saucepan over medium heat. Add the chopped sage and minced garlic. Sauté for about 20 seconds (until fragrant). Be careful not to burn the garlic and butter!
• Stir in the pumpkin puree, chicken broth, nutmeg, and pepper. Bring to a simmer and cook for 5 minutes, stirring frequently.
• Stir in the heavy whipping cream, parmesan, and 2 tablespoons of the reserved pasta cooking water and simmer for 2 minutes. If the sauce is too thick, add a couple more tablespoons of the pasta cooking water to thin it. Taste the sauce and add salt if needed.
• Add the ravioli and gently combine it with the sauce. Turn off the heat and let the ravioli sit in the pumpkin sauce for a couple more minutes before serving.
• Plate, and top with freshly grated parmesan.