Bring a pot of salted water to a boil. Add the ravioli and cook according to the package instructions for fresh or frozen ravioli. Once the ravioli are cooked, drain them and set them aside.
In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the pumpkin puree and half-and-half, and cook for about 3 minutes, stirring constantly, until the mixture is heated through.
Add the grated Parmesan cheese and nutmeg, and continue to cook for another 2 minutes, stirring until the cheese is melted and the sauce thickens. Season the sauce with salt and pepper to taste. Adjust the seasonings to your liking.
Gently add the cooked and drained ravioli to the pumpkin sauce in the saucepan. Toss the ravioli in the sauce until they are well coated.
Transfer the ravioli and sauce to serving plates (I used Pumpkin for a better appearance). Garnish with fresh parsley and parmesan and enjoy!
