Boil Water: Bring a large pot of water to a rolling boil and season generously with 2 tablespoons of kosher salt.

Cook Gently: Add the fresh butternut squash ravioli and cook for 3 to 4 minutes (or according to package instructions) until they float to the top and are tender. Reserve 1/2 cup of starchy pasta cooking water, then gently drain using a spider strainer.

Melt & Foam: While pasta cooks, melt the butter in a large wide skillet over medium heat. Swirl frequently as it begins to foam and crackle.

Crisp Sage: Add the fresh sage leaves in a single layer. Fry for 1 to 2 minutes until dark green and crisp. Remove the crispy sage leaves with tongs and set aside on a plate.

Toast Pecans & Brown Milk Solids: Add the chopped pecans and sliced garlic to the foaming butter. Continue swirling for 2 to 3 minutes until the milk solids turn a rich amber-brown with an intoxicating nutty aroma. Remove from heat immediately to prevent scorching.

Season & Emulsify: Stir the nutmeg, salt, black pepper, and fresh lemon juice into the browned butter. Pour in 2 to 3 tablespoons of reserved starchy pasta water, swirling vigorously to create a silky, emulsified pan glaze.

Toss Gently: Transfer the drained ravioli into the warm skillet. Gently spoon the golden brown butter and toasted pecans over each pasta pocket until thoroughly coated.

Serve Immediately: Spoon the glossy ravioli into shallow pasta bowls. Top with the reserved crispy sage leaves, a generous snowfall of freshly grated Parmigiano-Reggiano, and a pinch of flaky sea salt. Serve hot!