Begin by bringing a large pot of salted water to a gentle boil over medium-high heat. Add the package of pumpkin ravioli and cook for 4–5 minutes until tender.

In a large skillet over medium heat, melt 4 tablespoons of unsalted butter until it turns golden brown and emits a nutty aroma, about 3-4 minutes.

Stir in ½ cup of chopped pecans and toast for 1-2 minutes. Add in ½ teaspoon of ground cinnamon and stir to combine.

Add the cooked pumpkin ravioli to the skillet, gently toss to coat in the brown butter sauce, and season with salt to taste.

Serve immediately, optionally garnished with freshly grated Parmesan.