First, heat a large pot of salted water over high heat. Once boiling, cook cheese ravioli according to package directions.

Second, melt butter in a medium saucepan over medium heat.

Third, add onion, sage, red pepper flakes, salt, and pepper (to taste) and continue cooking until butter melts and begins to bubble and turn golden brown.

Once the butter starts browning, remove from heat and add pumpkin purée and the heavy cream to the sage brown butter sauce. Whisk until smooth. (You can also add a little pasta water if you need to thin your sauce more.)

Drain pasta well and add to the creamy pumpkin sauce.

Sprinkle with 1/3 cup cheese and mix well to ensure noodles are fully coated with sauce and cheese.

Finally, serve with an additional sprinkle of parmesan cheese and chopped walnuts on individual servings and a nice piece of crusty bread.