Heat a saute pan over low heat and add 4 tablespoons of the butter. When the butter is foamy, add the cubed pumpkin and cook, stirring often to stop it from sticking and burning, until it softens and falls into a puree.

Turn the pumpkin into a saucepan, add half the cream and half the herbs and cook over low heat for approximately 1 hour, or until puree is thick and the liquid has evaporated. Stir occasionally to prevent scorching. Remove from the heat and beat in an additional 2 tablespoons butter.

Whisk in the beaten eggs. Season to taste with salt and pepper and set aside to cool.

On a floured surface, roll out the pasta as thin as possible. Cut it into 2 sheets and brush 1 of them with egg wash. Using a teaspoon, place 24 equal mounds of the pumpkin puree on the egg-washed dough, 2 inches apart. Cover the mounded dough with the second sheet of pasta and press around the mounds of pumpkin to seal the dough.

Using a ravioli cutter or a sharp knife, cut the ravioli. Dust a tray with semolina and place the ravioli on it. Bring a large pot of water to a boil while you make the sauce

To prepare the sauce: In a saucepan, reduce the stock with the shallots to 1/2 cup. Add the remaining cream and reduce by half. Over low heat, whisk in the remaining 4 tablespoons butter, a little at a time, over low heat Strain the sauce into a clean saucepan and add the remaining sage and thyme. Season to taste with salt and pepper.

Add the ravioli to the rapidly boiling water and cook for 4 to 5 minutes. Remove with a slotted spoon and drain. Add the ravioli to the sauce and bring just to the boil. Correct the seasonings.

Presentation: Divide the ravioli among preheated soup dishes and spoon the sauce over them, Garnish each with serving with a fresh sage leaf. Serve immediately.

This recipe yields 6 servings.

Nutrition per serving: Calories 697; Fat 52g; Carbohydrates 44g; Cholesterol 319mg; Sodium 525mg; Protein 16g; Fiber 4g; Calories from Fat 67%; Calories from Carbs 25%.