Prepare the ravioli filling by adding the Almond Sauce to the ricotta and stir carefully. Place the filling on the sheet of fresh pasta and make the ravioli.
In the meantime, heat the Pumpkin Cream on the stove and separately toast the almond slices. Cook the ravioli in plenty of salted water, drain and place them on top of the Pumpkin Cream on the plate. Sprinkle with the toasted sliced almonds.