Sage Butter Pumpkin Cheese Ravioli

1. Bring a large pot of salted water to a boil. Cook the ravioli following the package instructions, about 3–4 minutes, then drain. 2. While the ravioli cooks, heat the butter, garlic, walnuts, and sage in a large skillet over medium heat. Stir occasionally for 4–5 minutes, until the butter begins to brown and the sage turns crisp. Lift out the sage leaves and set them aside. 3. Turn the heat down to low. Stir in the apple cider or wine and apple cider vinegar, then season with the nutmeg, salt, and pepper. Let the sauce simmer for 1 minute. 4. Add the drained ravioli and gently toss to coat in the butter sauce. Remove the skillet from the heat. 5. Divide the ravioli and sauce among plates, then top with the crispy sage and shaved manchego.