Bring a large pot of salted water to a boil. Add the pumpkin ravioli and cook according to package instructions (3-5 minutes) until they float and are al dente. Drain and set aside.

Toast chopped walnuts in a dry skillet over medium heat for 2-3 minutes until fragrant and lightly browned. Set aside.

In the same skillet, melt unsalted butter over medium heat, swirling until it turns golden brown and fragrant (3-4 minutes).

Add a splash of olive oil and fresh sage to the browned butter, frying for 2-3 minutes until crispy. Remove sage leaves and chop finely.

Add drained ravioli to the skillet, tossing gently to coat in the brown butter. Season with salt and pepper, stirring for 1-2 minutes.

Fold in the toasted walnuts and chopped sage, squeezing lemon over the top. Toss to combine and serve warm.