Bring a large pot of salted water to boil . Add ravioli and, using back-of-box times as a guide, cook, stirring frequently at first to prevent sticking, until ravioli are just tender. Drain and keep warm.
Meanwhile, heat butter, garlic, and sage in a large saucepan until fragrant and garlic starts to turn golden. Add pumpkin, milk, broth, and syrup; bring to a simmer. Continue to simmer until Alfredo sauce consistency, just a couple of minutes. Adjust seasonings including salt and pepper to taste. Divide ravioli among 5 plates, spoon generously with sauce, sprinkle with Parmesan cheese and serve immediately.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/strictly-vegetarian/cheese-ravioli-with-pumpkin-sage-sauce/