While the water is coming to a boil, heat a large sauté pan over medium to medium-high heat. Add the Italian sausage (removed from the casing), breaking it up with a spoon as it cooks. Continue cooking until the sausage is browned and crispy. Add the chopped kale to the pan and sauté with the sausage until the kale is slightly wilted and tender. Remove from heat and set aside.

In a small saucepan over medium-low heat, melt the unsalted butter. Once melted, increase the heat to medium and stir constantly as the butter foams and develops a golden-brown color and a nutty aroma. Be careful not to let it burn. When browned, immediately pour the butter into a heatproof bowl to stop the cooking process. I like to swirl the pan gently at the end to catch those brown buttery bits for extra flavor.

Bring a large pot of water to a boil. When boiling, add the pumpkin-filled ravioli and cook according to the package instructions, usually for just a few minutes, until they float and are tender. Gently drain the ravioli to avoid breaking them.

Transfer the cooked pumpkin ravioli (from Step 3) to serving plates. Top with the sausage and kale mixture (from Step 1), then sprinkle the pine nuts over each portion. Drizzle the browned butter (from Step 2) generously over everything. Garnish with shaved Parmesan cheese and fresh sage leaves. Season with salt and black pepper to taste. For a toasty touch, I like to warm the pine nuts in a dry skillet for a minute or two before topping the ravioli.