For the Pumpkin Purée

Preheat the oven to 350F degrees. Carefully cut off the top of the pumpkin and scoop out the seeds. Slice the pumpkin into long segments. Arrange the segments onto a baking sheet lined with parchment paper. Season with salt, pepper, and drizzle with olive oil. Roast the pumpkin segments in the oven for 40 minutes or until softened. Remove from the oven and set aside to let cool.

Using a paring knife, carefully remove the skin from each pumpkin segment and place the pumpkin flesh into a food processor. Add the sugar, cinnamon, and thyme and process until the pumpkin is smooth. Scoop into a small bowl and set aside. 

TO MAKE THE RAVIOLI

You can use a pasta machine or roll out the pasta using a rolling pin. I used a rolling pin because I like my ravioli a bit thicker than what you can achieve with the pasta machine. Keep in mind that by using the pasta machine, you will yield more ravioli. The thinner the sheets, the more dough you will have to laminate.

Fill a large pasta pot with water, add a hefty palmful of kosher salt, and bring to a boil. 

Roll or laminate the pasta into a large sheet. Place the sheet of pasta on a lightly floured surface with the longest edge facing you. Fold the dough in half lengthwise, press gently to make a crease, and then unfold the dough. Spoon a tsp of the pumpkin filling every 2 1/2 inches along the furthest edge of the pasta, about an inch from the edge. Dip a finger in a small bowl of water and wet around each mound of filling to moisten the pasta.

Fold the front edge of the dough over the mounds. Starting in the center, gently press and shape the dough around each mound, working out to the sides. Make sure there are no air bubbles near the filling to ensure even cooking. 

Using a sharp knife, cut into ravioli squares. Transfer the ravioli to a baking sheet lined with parchment paper. Lightly sprinkle with flour and set aside.

FOR THE SAUCE

Melt the butter in a small saucepan over medium heat. Whisk in the milk, garlic powder, nutritional yeast, tarragon, salt, and pepper. Bring to a low simmer. In a small bowl, add the arrowroot with a splash of water. Spoon the arrowroot mixture into the sauce and whisk until it begins to thicken. Remove from the heat and set aside while you cook the ravioli.

Drop 4 ravioli, at a time, into the boiling pot of water. Boil for 6-8 minutes or until the ravioli rises to the top. Scoop out the ravioli and place onto a dish. Repeat with the rest of the ravioli. 

TO SERVE

Pour a bit of the sauce onto the plate, then top with 3-4 ravioli. Top with more sauce and garnish with fresh tarragon leaves and crushed walnuts. Serve immediately.