Preheat oven to 425°F. Line a baking sheet with parchment paper or silicone baking mat for easy clean up. Spread the cauliflower florets onto the prepared baking sheet and drizzle with olive oil. Sprinkle the cauliflower with cinnamon, cumin, kosher salt, and black pepper. Toss gently to distribute oil and spices.

Roast the cauliflower for 25-30 minutes or until it's tender and beginning to crisp.

While the cauliflower is roasting, make the brown butter sauce. In a large saucepan melt the butter over medium heat. Add the walnuts and sage leaves. Cook the butter sauce, swirling or stirring frequently until the butter becomes a dark caramel color but is not burnt and the sage leaves are crispy and fragrant. Skim off any excess foam as the sauce cooks, if needed.Season with salt and pepper. Carefully transfer the butter sauce to a heat proof bowl to cool slightly.

While the butter sauce is cooking, bring a large pot of water to a bowl. Cook the Three Bridges Butternut Squash Ravioli according to the package directions. Drain and transfer the cooked ravioli to a large platter and add the roasted cauliflower. Spoon the brown butter sauce with sage leaves and walnuts over the ravioli and cauliflower before serving. Garnish with parmesan cheese.