Boil the Ravioli: In a large pot, bring heavily salted water to a rolling boil over high heat. Add the Italian sausage ravioli and cook according to package directions, around 4-5 minutes. Drain when they float.

Reserve Pasta Water: Scoop out about ½ cup of pasta cooking water before draining the ravioli. Drain in a colander.

Prepare the Sauce Base: In a large skillet, melt 3 tablespoons of butter over medium heat. Add 2 cloves of minced garlic and chopped sage. Sauté for about 20 seconds.

Combine Pumpkin Ingredients: Stir in 1 cup of pumpkin puree, 1 cup of chicken stock, nutmeg, and black pepper. Simmer for 5 minutes.

Add Cream and Cheese: Reduce heat to low, stir in ½ cup heavy cream and ½ cup grated Parmesan cheese. Simmer for an additional 2 minutes.

Combine Ravioli and Sauce: Add drained ravioli to the sauce and gently fold until coated. Let rest for a couple of minutes before serving.

Serve and Garnish: Plate a generous portion topped with freshly grated Parmesan cheese.