Boil water and cook ravioli as directed to al dente doneness; reserve 1/2 cup of pasta water

In a sauce pan, melt butter with sage leaves over medium heat and cook until butter browns and begins to foam.

Add brown sugar, nutmeg, and pumpkin puree to butter mixture and stir to combine.

Whisk in chicken broth and reserved pasta water to loosen sauce and cook.

Toss in al dente ravioli and coat pasta with the sauce; finish tossing with parmesan cheese and fresh cracked black pepper.