Start off by cooking 10 ounces of butternut squash ravioli and a pot of boiling salted water. Cook on high heat until the ravioli float to the top of the pot.
Then for the cooked ravioli into a colander to drain all the water out. Then place the ravioli back into the pot. 
In a small saucepan Brown 6 tablespoons of unsalted butter over medium heat. Careful not to burn the butter. You want to heat it just until the butter becomes a medium amber color.
Then add 4 fresh sage leaves and 1 teaspoon of chopped fresh thyme. Then give it a quick stir.
Now pour the brown butter and herb mixture over the cooked ravioli. Toss to combine and serve hot with a garnish of grated Parmesan cheese. 
Notes
Don't use dry herbs- Fresh herbs have a ton more flavor than dried herbs. Make sure you're using fresh to get the full, rich flavor that this recipe promises.
Avoid overcooking the ravioli- Because ravioli has a filling, it's extra important to not overcook it. Overcooked ravioli can result in tears in the pasta and lost filling. Cook them al dente.
Keep a close eye on the butter so it doesn't burn- Brown butter is delicious, nutty, and intense. Burnt butter, not so much. Keep a close eye to make sure the butter browns only to a medium amber color.