Full of seasonal flavors and elegant enough for a fancy dinner, but easy enough to make on a weeknight.
Prepare cheese ravioli according to package directions, set aside.
In small pan, mix the pumpkin puree and coconut milk until smooth.
Add black pepper, paprika, turmeric, salt and sage powders. Stir.
Heat over low setting to warm through.
In small cast iron skillet or other pan, melt butter. Heat until browned and foaming.
Add garlic and sage leaves. Cook for 1 minute.
Serve ravioli, spoon pumpkin sauce over the ravioli. Pour browned butter mixture over all.