Fill a large pot with water, add a pinch of salt, and bring it to a rolling boil. Add pumpkin ravioli and cook for 4–5 minutes until they float. Drain.

In a medium skillet, melt the unsalted butter over medium heat. Swirl occasionally until it turns golden brown and emits a nutty aroma, about 3–4 minutes.

Stir in ground cinnamon and chopped pecans to the browned butter, cooking for an additional 1–2 minutes until the pecans are toasted.

Add the drained pumpkin ravioli into the skillet and gently toss to coat in the sauce. Cook for another 1–2 minutes.

Serve the ravioli on warm plates, optionally topping with freshly grated Parmesan cheese.