While my husband and I were eating this ravioli last night, I asked him if he thought it could be billed or pass as a Thanksgiving dish. “Thanksgiving?” he said. “Probably not.” After some thought, he went on to say, “this is more of a ‘Fall Harvest’ dish than a Thanksgiving one.”

“Fall Harvest?” I said, cocking my head to one side, skeptical of this term. “Is that a thing?”

Turns out it is.

Regardless of what category this falls under, this dish is beautifully aromatic, bursting with Fall Harvest flavors like rubbed sage and pumpkin, complemented with walnuts, shallots and raw cashews to impart a rich note into the sauce. Breading and baking the ravioli is optional here, although it imparts a nice texture, elevating it from a simple ravioli dish into a decadent and hearty entree.