cheese ravioli with pumpkin sage sauce

recipe adapted from buitoni ad

ingredients:
1 tbsp butter
1/2 cup dry white wine (or white wine vinegar)
1/2 cup chopped onions
jar of alfredo sauce
1/2 cup pure pumpkin
1 tsp ground sage
1 20oz. package buitoni refrigerated four cheese ravioli

1. cook butter, wine, and onions in medium saucepan over medium heat, stirring occasionally, until onions are tender and sauce is reduced.
2. stir in sauce, pumpkin, and sage. cook, stirring occasionally, until heated through.
3. prepare pasta according to package directions, reserving 1/4 cup of pasta water.
4. stir reserved water into sauce and toss with pasta.

notes: super yummy and ridiculously quick and easy. new recipe and the baby wouldn't eat it, though.