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Pumpkin Ravioli with Sage and Toasted Hazelnuts

Pumpkin ravioli is easier to find in the fall through the holidays, when the Halloween mascot is in season and on the minds of cooks. The sauce can also work nicely with any ravioli filling, but the pairing of pumpkin (or another sweet squash) with sage is particularly perfect, especially with the nutmeg and hazelnut flavors. This is truly a seasonal dish; to me, it tastes like autumn—even autumn in Southern California, where I’m from.

Cooks' Note

If you use ravioli with a different filling, omit the toasted hazelnuts and amaretti cookies.

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