Preheat oven to 400 degrees Fahrenheit.

Spread sweet potatoes on a baking sheet and drizzle with olive oil, honey, salt and pepper. Roast for 20 minutes, or until golden.

Heat butter in a large skillet over medium heat. Add onions and shallots and cook until translucent and slightly golden.

Add garlic and cook for another three minutes. Add wine and cook for another five minutes.

Add stock, sage, and thyme, and season with salt and pepper to taste. Bring to a simmer, then cook for about five minutes.

Add cream and stir to combine, then simmer for another five minutes. Mixture will foam and thicken slightly.

Add roasted sweet potatoes and chestnuts.

Pour over hot mushroom ravioli to serve.