• Fill a large stock pot with approx. 4-5" of water and kosher salt and bring to a gentle boil.
  1 tbsp kosher salt

Toast The Panko

• Heat a medium light colored skillet over medium-low heat. Add 2 tablespoons of the butter. Once melted, stir in the panko and dried sage. Cook, stirring occasionally, until the panko is golden brown. Watch it closely once it begins to change color, as it can burn quickly. Transfer the toasted panko to a bowl and set aside.
• Carefully wipe the remaining breadcrumbs from the skillet with a paper towel. Return the skillet to the stove and increase the heat to medium.

Make The Brown Butter Sage Sauce

• Add the remaining butter to the skillet. Cook over medium heat, whisking frequently, until the butter smells nutty and brown specks form on the bottom of the skillet, about 5 to 6 minutes. The butter will foam, so use the whisk to move the foam aside and check the color underneath. (*Note 2)
• Once you see the brown specks, reduce the heat to low and add the fresh sage leaves and garlic. Cook for 30 to 60 seconds, until the leaves are crisp. Immediately remove the skillet from the heat to prevent the butter, sage and garlic from burning.

Cook and Add the Ravioli

• While the butter is browning, add the pumpkin ravioli to the boiling water and cook for 3 minutes, or according to the package directions. Do not overcook it, as the ravioli can become soft and tear.
  ½ cup grated parmesan
• Gently drain the ravioli, then add it to the skillet. Use a silicone spatula to carefully coat the ravioli in the brown butter sage sauce.
• Divide the ravioli among serving bowls. Top with Parmesan cheese and the toasted panko, then season with salt and freshly ground black pepper to taste. Serve immediately.
  sea salt, to taste, freshly cracked black pepper, to taste