Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.

In a small bowl, combine figs, honey, lemon juice, and ¼ teaspoon salt. Transfer to prepared pan.

Bake until lightly golden and caramelized, about 20 minutes.

In a large skillet, cook pancetta over medium heat, stirring occasionally, until golden and crispy, about 15 minutes. Remove pancetta and let drain on paper towels.

In same skillet with drippings, return pancetta, add leek and sage; cook, stirring occasionally, until tender, 1 minute. Add wine; cook until reduced and most of liquid has evaporated, about 10 minutes. Remove from heat and stir in crème fraîche.

Fill a large pot with water and bring to a boil over medium-high heat; add remaining 2 teaspoons salt. Add ravioli; cook until ravioli float to the top and are puffed. Drain ravioli.

Add ravioli to leek mixture in skillet, gently stirring to combine. Top with roasted figs. Garnish with sage, if desired. Serve immediately.