Pumpkin Ravioli Filling: 

16 oz can of pumpkin
1 bag amaretti cookies (put in food processor until ground into fine crumbs)
1/2 cup parmigiano cheese (grated)
1/2 cup Pecorino Romano

Mix together in a bowl and place onto pasta sheets.

For the sauce -
1/4 cup Salted butter and fresh sage leaves.

Courtesy: Chef Jenna Arcidiacono