RAVIOLI WITH PUMPKIN WALNUT SAUCE

1. Cook ravioli in large pot of boiling water per package instructions until al dente (usually 5 minutes).
2. While ravioli is cooking, heat walnuts in a dry skillet over medium-high heat for 1 minute, to lightly toast.  Set aside.
3. Combine pumpkin and chicken broth in a saucepan and heat over medium-high heat, stirring to blend well.
4. When sauce is hot, add nutmeg, sage, milk, and most of the walnuts (reserve a few for sprinkling on top).  Stir to blend well and
5. cook an additional 2 minutes, to heat thoroughly. 
6. Place raviolis on individual plates in a pool of the sauce.  Drizzle additional sauce on top and sprinkle reserved walnuts and some freshly chopped sage. 

Accompaniments: Italian Bread, Bread sticks, plain or wrapped with prosciutto or ham, or Green Salad