Bring a large pot of water to a boil. Cook the ravioli according to package directions. Drain.
While your pasta is cooking, melt the butter in a large saucepan over medium heat. Cook the butter until it smells toasty and is beginning to brown (be careful not to burn!). Add the shredded sage leaves and cook for 20 more seconds.
Add the pasta and the roasted root vegetables to the brown butter sauce and toss to coat. Serve immediately!