Need a sauce for my pumpkin ravioli!

Browned butter, crisped sage, sauteed shallots, walnuts, some sort of cheese maybe. I make this sauce a lot during the fall. Last night, we had it over sweet potato gnocchi, but I like it best over pumpkin/butternut squash ravioli. You could use hazelnuts instead of the walnuts. Light olive oil or similar can be used in place of some of the butter to lighten it up a bit.

I like browned butter with sage. A nutty Fino Sherry adds depth, too.

Marsala or sherry brown butter would be nice, too.
Brown the butter, deglaze with a glug of the wine, reduce, emulsify with a little pasta water, add ravioli. Finish with some pecorino or parmigiano (or serve with shavings of the cheese, for presentation and texture). Maybe even add some toasted, chopped walnuts. Or more traditionally, crumbled amaretti cookies.

Cream sauce using heavy cream, Parmesan cheese, mushrooms, and kale

Brown butter sauce would work. I've had pumpkin ravioli with a sage butter sauce but that may be too much with filling.