Transfer to a paper-towel lined plate to drain. Once sauce and sage are ready, add ravioli (or gnocchi) to the pot of boiling water and simmer until just shy of al dente. If necessary, set sauce ...

These pumpkin ravioli have a creamy, nicely salted filling with just a note of nutmeg. After the homemade ravioli are boiled, they're sauteed in a sage brown butter sauce.

We were served three plump ravioli — one of potato puree, one of chestnut and one of pumpkin. No guesses as to which was my favourite. Make these pumpkin ravioli using my recipe for fresh egg pasta.