1. Cook ravioli according to package directions. Reserve ¼-½ cup pasta water for sauce.

2. In a large skillet over medium heat, melt 3 tablespoons of butter and add sage leaves. Lightly fry in the butter until the sage is crispy and butter is golden brown. Remove sage leaves from the skillet and set aside on a plate or paper towel.

3. Reduce heat to low and add garlic. Saute for 1-2 minutes being careful not to burn.

4. Add pumpkin puree, nutmeg, salt and pepper. Cook for 3-5 minutes stirring occasionally.

5. Add heavy cream while stirring to combine.

6. Add fontina cheese, parmesan, crispy sage leaves roughly crushed by hand (be sure to reserve a few whole leaves for garnish if desired), 1 tablespoon butter, and pasta water – adding as needed until you reach desired consistency.

7. Add the ravioli directly into the sauce and stir to combine until pasta is thoroughly coated in sauce and serve. Garnish with additional parmesan, nutmeg, crispy sage leaves, and freshly cracked black pepper. Enjoy!