Ravioli with Pumpkin Cream Sauce
20 ounces fresh or frozen cheese ravioli
1 stick or 8 tablespoons of butter
1/4 cup finely diced onions
1/2 cup canned pumpkin
1 pint heavy cream
3/4 cup fresh grated Parmesan cheese, plus extra for serving
1/2 teaspoon fresh ground black pepper
Pinch of salt
2 tablespoons fresh chopped sage, plus extra for garnish
1/4 cup toasted pine nuts (optional)
Prepare ravioli according to package directions. Drain the ravioli and set aside, keeping warm.
Meanwhile, in a large saucepan or skillet heat the butter. Add the onions and cook over medium-low heat until the onions are softened. Stir in the pumpkin and heavy cream and heat carefully, whisking often, until mixture is very hot but not boiling. Whisk in 3/4 cup Parmesan cheese, salt, pepper, and 2 tablespoons of the fresh sage leaves, stirring well to combine. If sauce gets too thick add a bit more cream or some milk. Spoon the warm sauce over the warm ravioli. Garnish with extra Parmesan cheese on top if you like, a little extra chopped sage and toasted pine nuts.
You can substitute fresh chopped Italian parsley for the sage.