Fill a large pot with water, add salt, and bring to a boil. Add pumpkin ravioli and cook according to package instructions (4-5 minutes). Drain and set aside.

In a large skillet, melt butter over medium heat, cooking until browned (4-5 minutes). Add fresh sage leaves and crisp for 1-2 minutes.

Gently add the cooked ravioli to the skillet and toss in the brown butter sauce. Adjust consistency with reserved pasta water if needed.

Plate the ravioli, sprinkle with Parmesan cheese and toasted nuts, then season with salt and pepper to taste before serving.