Filling:
Warm the oil in a medium skillet. Add the onions and saute until they are browned, about 10 minutes. Add the pecans and saute for a few minutes more, add the squash, mixing until it is heated through. Stir in the sage, and season with salt and pepper to taste. Remove from the heat, place in bowl and reserve.

Ravioli:
Mix together and knead your ravioli dough, according to your recipe. Use plenty of cornstarch so that the dough isn’t sticky. Put out a strip of the pasta and put a tablespoon or so of filling every inch or so, covering the pasta with another sheet of dough and then using a knife or ravioli cutter to create your ravioli. Seal edges with water.
To prepare, bring salted water to a boil and throw in your ravioli. Don’t put in too many- you will probably need to do multiple batches. Once the ravioli has floated to the surface, it’s done, but you can keep it in a minute or so more if you like. Drain and reserve. Don’t pile ravioli on top of one another or they may stick together as they cool.

Sauce:
Melt margarine in cast iron pan on medium heat, and add pecans, browning and letting fragrance release. Remove your pecans while keeping as much margarine as possible in the pan. Throw in your diced shallots or onions and let them turn slightly translucent. Add chopped fresh sage and wait another thirty seconds. Pour in your wine and then slowly add your soy milk, whisking as you add. Raise heat and bring to a boil, letting the sauce reduce down at least half to be a nice, thick, flavorful sauce. Season with salt and freshly ground pepper to taste.

Alternative Sauce:

Filling:
Warm the oil in a medium skillet. Add the onions and saute until they are browned, about 10 minutes. Throw in your nuts and saute for another minute or two. Add the squash, mixing until it is heated through. Season with salt and pepper to taste. Remove from the heat, place in bowl and reserve.

Ravioli:
Mix together and knead your ravioli dough, according to your recipe. Use plenty of cornstarch so that the dough isn’t sticky. Put out a strip of the pasta and put a tablespoon or so of filling (either just pumpkin filling or filling topped with pine nut cream) every inch or so, covering the pasta with another sheet of dough and then using a knife or ravioli cutter to create your ravioli. Seal edges with water.
To prepare, bring salted water to a boil and throw in your ravioli. Don’t put in too many- you will probably need to do multiple batches. Once the ravioli has floated to the surface, it’s done, but you can keep it in a minute or so more if you like. Drain and reserve. Don’t pile ravioli on top of one another or they may stick together as they cool.

Sauce:
Heat a small amount of olive oil in a pan and sautee your onion/and/or garlic until it is golden and translucent. Throw in a serving of ravioli, mix them and let them get warm entirely through. If desired you can brown them a little. Season them with salt and pepper, and plate.

Add a dollop of extra pumpkin filling and pine nut cream on top. Garnish with a pecan, fresh sage or basil if desired.

Roast your pumpkin and scoop out the pumpkin filling, mashing and set aside. Or, open can.

Filling:
Melt butter or heat olive oil in cast iron pan and throw in your sage leaves, letting them wilt slightly. Or you can crisp the leaves and then remove them and discard, leaving the butter. Pour the butter into your mashed pumpkin, stir, and then add your goat cheese or feta, salt, and pepper. Stir until creamy.

Mix together and knead your ravioli dough, according to your recipe. Use plenty of cornstarch so that the dough isn’t sticky. Put out a strip of the pasta and put a tablespoon or so of filling (either just pumpkin filling or filling topped with pine nut cream) every inch or so, covering the pasta with another sheet of dough and then using a knife or ravioli cutter to create your ravioli. Seal edges with water.
To prepare, bring salted water to a boil and throw in your ravioli. Don’t put in too many- you will probably need to do multiple batches. Once the ravioli has floated to the surface, it’s done, but you can keep it in a minute or so more if you like. Drain and reserve. Don’t pile ravioli on top of one another or they may stick together as they cool.

Sauce:
Heat a small amount of olive oil in a pan and sautee your onion or shallots until it is golden and translucent. Add the sage and slowly pour in your milk. Let it reduce slightly, and add your cream cheese, letting it melt. Season and add your ravioli, letting them get warm all the way through. Plate and enjoy!

Garnish with fresh sage or basil if desired.