Bring a large pot of salted water to a boil. Gently add the pumpkin ravioli to the boiling water. Cook until they float to the top, approximately 4-5 minutes. This shows they are ready to be scooped out.

While the ravioli is cooking, melt the butter in a large skillet over medium heat. As it begins to bubble, add the minced rosemary and sage. Sauté for about a minute, allowing the herbs to infuse the butter with flavor.

When the ravioli are cooked, use a slotted spoon to transfer them directly to the skillet. Gently toss them in the herb butter, allowing the sauce to coat each ravioli.

Sprinkle in the crumbled goat cheese, chopped walnuts, and crushed gingersnap cookies. Give it a gentle stir, ensuring that the cheese begins to soften and cling to the pasta.

Transfer the coated ravioli to plates. Top each serving with a sprinkle of toasted pine nuts and a pinch of flaky sea salt. For an added pop of sweetness, drizzle honey over the top if desired.