October is the one month of the year that pumpkins get to take center-stage. They're in our lattes, our desserts, and on our front stoops, but we believe this delicious gourd deserves a place on the dinner table, too. Our Pumpkin and Squash Ravioli is a lemon-flavored pasta chock-full of cheese and seasonal squashes (did you know pumpkin is a squash?). We cook them with butter, shallots, and Marsala wine, and they pair beautifully with our Alfredo with Shallots Sauce. Serve with a bitter green, like arugula or kale, to balance out the sweetness or top with roasted chicken for a full meal.