Bring a large pot of salted water to a boil. Cook the ravioli according to package directions, 3-4 minutes and drain.
Melt the butter in a large skillet over medium heat.
Add pumpkin seeds and sage. Cook, stirring occasionally until the butter starts to brown and the sage is crisp.
Remove the sage leaves and pumpkin seeds from the butter and set aside.
Add the butternut squash and cook until it starts browning, stirring to cook on all sides.
Reduce the heat to low, add the apple cider and season the sauce with nutmeg, salt and pepper. Simmer for 2 minutes.
Toss the ravioli into the butter sauce, gently mixing to combine. Cook for a few minutes. Remove from the heat.
Transfer to a serving dish and add the crispy sage, pumpkin seeds, pomegranate seeds and burrata.
