Pumpkin Ravioli Filling

Use prepared pasta sheets or won ton wrappers to form ravioli. Boil until al dente (5-6 min). For sauce: Several tablespoons of butter, melted in small skillet, with chopped fresh sage leaves. Stir in cream to desired consistency, and freshly grated parmesan cheese. Be careful to keep the sauce light and not use too much. I don't think these would be very good with red/tomato sauces. Might be OK with light pestos but we've never tried it that way. Flavored olive oil (sage, garlic) works fine also and is healthier than the cream/butter.