Ravioli with Pumpkin Sauce

1 pkg. (12oz) bulk breakfast sausage 1 tsp. pumpkin pie spice
1 cup canned pumpkin puree 1 & 1/2 cups half and half
2 pkgs. (13oz) each large, frozen cheese ravioli (cook according to package directions)
1 cup shredded fontina cheese
Heat oven to 375 degrees. In a large, nonstick skillet, cook sausage over med-high heat, breaking
up meat with wooden spoon, until cooked through. Stir in pumpkin and half and half.
Pour 3/4 cup pumpkin sauce (from above) in bottom of 2 quart baking dish. Place half of the ravioli
on the sauce, top with 3/4 cup sauce, and sprinkle with 1/3 cup shredded cheese. Place the rest
of the ravioli on the top, pour remaining sauce over all, and sprinkle with remaining cheese.
Bake 20 minutes, then broil until cheese on top starts to brown.

Thanks for Laura Guqua for this delicious recipe and to Laura Turenne for passing it along!