Begin by bringing a pot of salted water to a rolling boil. Carefully add the pumpkin ravioli and cook according to the package instructions, usually about 3–4 minutes, until they float to the surface and are tender.

In a medium skillet, add the unsalted butter over medium heat. Allow it to melt completely, swirling the pan occasionally for about 3–4 minutes until it turns golden brown.

Stir in the ground cinnamon and chopped pecans into the browned butter. Toast them together for 1–2 minutes until the pecans become fragrant and golden.

Gently add the cooked pumpkin ravioli to the skillet with the brown butter sauce, season with a pinch of salt, and toss for about 1 minute.

Transfer the ravioli to a serving dish and sprinkle freshly grated Parmesan over the top if desired. Serve warm.