Bring a large pot of salted water to a boil. Add the pumpkin ravioli and cook according to the package instructions, usually 3-4 minutes, until al dente. Drain and set aside.
Melt the butter in a large frying pan over medium heat. Let the butter slowly brown while stirring regularly. This takes about 5-7 minutes. Once the butter has a nutty aroma and is light brown, add the sage leaves. Cook the sage briefly until crispy.
Add the cooked ravioli to the pan with the browned butter and sage. Gently toss to ensure the ravioli is well coated with the butter and sage. Season with salt and pepper.
Serve the ravioli immediately on plates. If desired, add grated Parmesan cheese for extra flavor.
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