Bring a large pot of salted water to a boil. Add pumpkin ravioli and cook for 3-5 minutes (fresh) or 5-7 minutes (frozen). Drain, reserving ¼ cup pasta water.

In a skillet, heat butter and olive oil over medium heat. Melt butter until foamy and turns amber, about 1-2 minutes.

Add fresh sage and walnuts to the skillet. Cook for 2-3 minutes until sage crisps and walnuts are fragrant.

Combine the drained ravioli with the brown butter sage mixture. Adjust sauce with reserved pasta water to achieve a creamy texture.

Squeeze lemon juice over the ravioli before serving. Plate and garnish with additional sage or walnuts if desired.