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Cook the bacon: In a large skillet, cook the chopped bacon over medium heat until crispy. Add thyme to coat. Use a slotted spoon to remove the crispy bacon bits and set them aside on a paper towel-lined plate.
Deglaze and create the sauce: Turn off the heat or remove the pan from the burner Add Alfredo sauce to bacon pan.
Cook the ravioli: While the sauce is being prepared, cook the pumpkin ravioli in a large pot of salted boiling water according to the package directions (usually 3-5 minutes). Before draining, remember to reserve some of the starchy pasta water if you didn't use broth or cream.
Fold the cooked ravioli into alfredo sauce
Once folded, plate raviolis and sauce top with bacon and diced pecans.
Serve immediately, garnished with freshly grated Parmesan cheese.