Bring a large pot of salted water to a rolling boil. Add the pumpkin ravioli, cooking them according to package instructions for about 3–5 minutes or until they float to the surface and are tender to the bite. Gently drain the ravioli in a colander.

While the ravioli cooks, melt the unsalted butter in a large skillet over medium heat. Cook for about 2–3 minutes, stirring frequently until it turns a light golden brown.

Add the fresh sage leaves to the skillet and cook for an additional 1-2 minutes until the sage becomes crisp and fragrant.

Carefully transfer the cooked pumpkin ravioli directly into the skillet and toss gently with the brown butter sauce.

Remove from heat and add the grated Parmigiano-Reggiano, stirring quickly. Fold in toasted pine nuts and a generous squeeze of lemon juice.

Serve the ravioli in shallow bowls topped with additional grated cheese and pine nuts. Enjoy!