Bring a large pot of salted water to a boil. Boil the ravioli according to package directions, 3-4 minutes. Drain.

Meanwhile, melt together the butter, garlic, walnuts, and sage in a large skillet over medium heat. Cook, stirring occasionally until the butter is browning and the sage is crisp, 4-5 minutes. Remove the sage leaves from the butter and set aside.

Reduce the heat to low, add the apple cider or wine, apple cider vinegar, and season the sauce with nutmeg, salt, and pepper. Simmer for 1 minute, then drop the ravioli into the butter sauce, gently tossing to combine. Remove from the heat.

Serve the ravioli and butter sauce topped with crispy sage and a sprinkle of manchego.