Cheese Ravioli with Pumpkin Alfredo Sauce

Bring a large pot of salted water to a boil. Add the cheese ravioli and cook according to package instructions. Reserve ½ cup of the pasta water, then drain the pasta. Meanwhile, heat the butter in a skillet over medium-high heat. Add the shallot and garlic – cook for 2 minutes stirring until slightly soft. Add the pumpkin and nutmeg, cook for 1 minute. Add the cream and bring to a low boil. Reduce the heat to medium low once boiling; simmer stirring for 5 minutes until slightly thickened. Stir in the cheese and season with salt and black pepper; cook for 1 minute until thick. Add the ravioli to the skillet and toss with the sauce, adding some of the reserved pasta water to thin the sauce if needed. Divide among plates and top with toasted pine nuts, walnuts, parsley and additional Parmesan cheese.