Begin by bringing a large pot of salted water to a rolling boil over high heat. Carefully add the pumpkin cheese ravioli and cook for 3-4 minutes, or until they float to the top and are tender but al dente. Once cooked, gently drain the ravioli in a colander and set aside, tossing them lightly with a drizzle of olive oil to prevent sticking.

In a large skillet, melt unsalted butter over medium heat. Once melted, add smashed garlic cloves, chopped toasted walnuts, and fresh sage leaves to the pan. Keep cooking for about 4-5 minutes, stirring frequently until the butter turns a golden brown and the sage becomes crispy.

Carefully use a slotted spoon to remove the crispy sage leaves from the skillet, placing them on a paper towel to drain excess butter.

Lower the heat to medium-low, then pour in the apple cider (or white wine) along with apple cider vinegar into the skillet. Stir in a pinch of nutmeg, and season with kosher salt and black pepper to taste. Allow the mixture to simmer for about 1 minute.

Gently add the cooked pumpkin cheese ravioli to the skillet, carefully tossing them in the sage butter sauce. Cook for an additional 1-2 minutes, letting the ravioli soak in the savory flavors while they're heated through.

Transfer the ravioli onto serving plates and top generously with the crispy sage leaves and shaved manchego cheese.