Combine all ravioli ingredients, except the wrappers, in a bowl and set aside. Lay each wrapper out on wax paper and place a teaspoon of the pumpkin filling on it. Brush the edges of the wrapper with water and fold it into a triangle, sealing the edges by crimping with a fork.
If you feel that your ravioli might stick, brush them lightly with flour as you continue to work.
When you're done making the ravioli, bring water to a boil in a large pot while you make the sauce.
Saute the minced shallot and garlic in butter over medium heat until they become tender and fragrant, about 3 to 5 minutes. Next, add the fresh herbs and spices and saute for an additional minute.
Add the red wine, cover and simmer for about 5 minutes. Turn the heat down to low and stir in the heavy cream.
Once the water has come to a boil, carefully add the ravioli in batches (don't overcrowd the pot). Reduce the water to a simmer and cook ravioli for about 5 to 7 minutes, until they puff up in the center and float.
Drain the ravioli carefully - they're quite delicate - and arrange them on plates or a serving platter. Drizzle them with the red wine cream sauce and garnish with fresh sage if desired.
Tips for Making This Recipe
Obviously, there are many ways to make ravioli, but we opted to make triangular-shaped ravioli from the square wrappers. Since we were making a large batch, we opted to place 6 at a time on a wax paper-lined cookie sheet and freeze them for about 10 minutes. This firms them up and helps avoid tearing.We made our ravioli one day ahead of time, so once they were slightly chilled, we layered them on the wax paper in a casserole dish and stored them in the fridge until we were ready to boil them.