For the Sauce:

1. Warm the butter in a small skillet over medium heat. Add the garlic and sauté it for a couple of minutes, until it just begins to color.
2. Remove the garlic with a slotted spoon and discard it. Continue heating the butter, stirring it frequently. The aroma will begin to turn nutty as the milk solids turn into golden brown specks.
3. Add the remaining sauce ingredients and simmer the mixture for several minutes to reduce the stock a bit and combine the flavors. Reserve.

For the Pasta and Filling:

1. Mix together in a medium bowl the pumpkin, cheeses, hazelnuts, sage and salt.
2. Spoon 1 scant tbsp of filling in the center of a wonton wrapper. Wet the edges of that wrapper and the edges of a second wrapper.
3. Top the filling with the second wrapper and press down firmly on each side to make a tight seal. Use the tines of a fork to crimp the edges, or use a decorative pastry cutter or ravioli crimper to further seal the edges.
4. Set the ravioli on a platter or baking sheet to dry out a bit while you form the remaining “pillows”.
5. Repeat with the remaining filling and wonton wrappers. The recipe makes about 20 large ravioli.
6. The ravioli can be cooked immediately or covered and refrigerated for up to a day.
7. Heat several quarts of salted water in a large saucepan or stockpot. When the water comes to a rolling boil, gently slide in the ravioli. Unless your pot is quite large, it may be easier to cook the ravioli in two batches, to make sure none stick together.
8. Cook just 3 to 5 minutes, until the dough is tender and no longer gummy. Scoop out ravioli with a slotted spoon and drain them gently. Transfer them to individual plates or shallow bowls.
9. Quickly reheat the sauce, stirring to combine it, and spoon it equally over the ravioli. Garnish each serving with cheese, a sprinkling of nuts, and sage leaves or sprigs.