Bring a large pot of salted water to a boil. Add pumpkin ravioli and cook until they float, about 3-5 minutes for fresh or 5-7 minutes for frozen, then reserve ¼ cup of pasta water before draining.

In a skillet, melt unsalted butter with extra virgin olive oil over medium heat. Stir occasionally until frothy and golden brown, about 1-2 minutes.

Add fresh sage leaves and toasted walnuts, stirring gently. Cook for 2-3 minutes until the sage crisps and the butter develops a rich color.

Add cooked ravioli, a pinch of salt, and black pepper. Toss gently, adding reserved pasta water as needed for desired consistency.

Squeeze lemon juice over the ravioli mixture and toss again. Serve immediately, garnished with extra sage if desired.