Cook the Ravioli

1. Bring a large pot of salted water to a rolling boil.
2. Gently add the pumpkin ravioli and cook according to the package instructions (usually 3–5 minutes for fresh or slightly longer for frozen).
3. Drain the ravioli, reserving about ½ cup of pasta water, and set aside.

2. Prepare the Sage Butter Sauce

1. Heat a large skillet over medium heat and add the butter.
2. Allow the butter to melt and cook until it begins to foam and turns a golden brown color, about 2–3 minutes.
3. Add the fresh sage leaves and cook until they are crispy and aromatic. Stir frequently to prevent the butter from burning.
4. Season the sauce with salt and freshly ground black pepper.

3. Toss the Ravioli in the Sauce

1. Add the cooked ravioli to the skillet with the sage butter sauce.
2. Gently toss the ravioli to coat them evenly. If needed, add a splash of the reserved pasta water to loosen the sauce.

4. Serve and Garnish

1. Plate the ravioli and drizzle any remaining sauce from the skillet over the top.
2. Sprinkle with freshly grated Parmesan cheese and optional crushed walnuts or toasted pine nuts for extra texture.
3. Serve immediately and enjoy the comforting flavors of fall!