Prepare the ravioli according to package directions, typically boiling for 3-5 minutes until al dente.

Meanwhile, melt 3 tbsp butter in a non-stick skillet over medium heat. Continue to cook the butter, swirling the skillet for 2-3 minutes until it forms browned bits at the bottom.

Add 2 tsp peanut butter and 2 tsp red curry paste to the skillet and whisk until smooth, about 30 seconds.

Remove the sauce from the heat and whisk in 2 tsp lime juice, 1/2 tsp sugar, and 1/2 tsp salt. Taste and add more curry paste if desired for extra heat.

Return the sauce in the skillet to the stove over low heat. Stir the cooked pumpkin ravioli into the sauce until it is well coated, about 1 minute. Serve immediately.