Get a big pot of salted water boiling for the ravioli.
Add chopped walnuts to a dry fry pan over medium-high heat and toast for a few minutes, stirring often until golden brown and toasty. Remove from fry pan and set aside.
Add 6 tablespoon of salted butter to the fry pan over medium heat.
Continue cooking and stirring while the butter bubbles and begins to darken - make sure to watch and continuously stir it so it doesn't burn.
Once the color is a warm acorn brown, turn the heat off and immediately add the rosemary and stir — the rosemary will get slightly crispy as it fries in the brown butter.
At this point, the salted water should be boiling so it’s time to add the pumpkin ravioli to the water. Cook for 2-3 minutes or until they puff up and float.
Then add the cooked pumpkin ravioli to the rosemary butter.
Gently toss for another minute over low heat to coat the ravioli.
Plate and top with toasted walnuts, goat cheese, crumbled gingersnap cookies, a drizzle of honey if you're into it and flaky salt and pepper to taste.