Bring a large pot of salted water to a vigorous boil, add the pumpkin ravioli and cook for 4-6 minutes until tender. Use a slotted spoon to remove and drain.

In a large skillet, melt ½ cup of unsalted butter over medium heat, stirring frequently until it becomes a deep golden brown, about 3-5 minutes.

Add fresh sage leaves to the golden butter and fry for 1-2 minutes until crisp.

Stir in a pinch of crushed red pepper flakes, then gently add the drained pumpkin ravioli, tossing to coat for 1-2 minutes.

Remove from heat and stir in ½ cup of grated Parmigiano-Reggiano until melted and glossy.

Serve in bowls, garnished with toasted pine nuts and a squeeze of fresh lemon juice.