Step 1

Bring a large pot of water to a boil and cook the ravioli according to the package directions. Drain.

Step 2

Meanwhile, in a large bowl, whisk together the flour, chicken broth and milk.

Step 3

In a large skillet, melt the butter. Add the garlic and cook until fragrant, 30-60 seconds. Add in the milk mixture, Parmesan cheese, pumpkin puree, parsley, sage and nutmeg. Cook uncovered, stirring occasionally, until thickened, about 10-15 minutes.

Step 4

Stir the ravioli into the sauce. Serve topped with the pine nuts and walnuts.