Begin by bringing a large pot of salted water to a boil over high heat. Carefully add the pumpkin or butternut squash ravioli, cooking them according to the package instructions, typically for 4 to 6 minutes, or until they float to the surface. Once cooked al dente, reserve about ½ cup of pasta water before draining the ravioli in a colander.

In a large skillet, melt 4 tablespoons of unsalted butter over medium heat, stirring occasionally until it begins to foam. Continue cooking for about 3 to 5 minutes, watching closely as the butter transitions from golden to brown. Once you see a nutty aroma and the butter has turned a deep amber color, remove the skillet from heat to prevent burning.

Return the skillet with the brown butter to low heat and add a handful of fresh sage leaves. Sauté the sage for about 1 to 2 minutes, or until crispy and fragrant. The leaves will turn a darker green and the butter will bubble gently, creating a lovely, aromatic sauce that perfectly complements the pumpkin ravioli.

Gently add the cooked ravioli to the skillet, carefully tossing them in the brown butter sauce to coat evenly. If the mixture feels too thick, gradually pour in the reserved pasta water until you achieve the desired consistency—creamy but not runny. Turn off the heat and let the flavors mingle for about a minute.

Stir in freshly grated Parmigiano-Reggiano and a pinch of crushed red pepper flakes, mixing to incorporate. Add a squeeze of fresh lemon juice to brighten the flavors, balancing the richness of the sauce. Give everything another gentle toss to ensure that every ravioli is generously coated in the delicious sauce.

Carefully plate the Pumpkin Ravioli With Sage & Brown Butter in shallow bowls, allowing the sauce to pool enticingly around them. Top each bowl with toasted pine nuts for added crunch and sprinkle extra Parmigiano-Reggiano on top. This dish is best enjoyed warm, celebrating the flavors of fall with every delightful bite.