Step 1: Prepare the Dough

• On a clean surface, make a mound with the flour and create a well in the center.
• Crack the eggs into the well, add the olive oil and salt.
• Using a fork, gradually mix the flour into the eggs until a dough begins to form.
• Knead the dough for about 8-10 minutes until smooth and elastic.
• Wrap the dough in plastic wrap and let it rest for 30 minutes.

Step 2: Make the Filling

• In a medium bowl, combine the pumpkin puree, ricotta cheese, Parmesan cheese, chopped sage, nutmeg, salt, and pepper.
• Mix until well combined and set aside.

Step 3: Roll and Fill the Ravioli

• Divide the rested dough into four portions.
• Using a pasta machine or rolling pin, roll out one portion of dough into a thin sheet (about 1/16 inch thick).
• Place small spoonfuls of the filling (about 1 teaspoon each) onto the dough sheet, leaving about 1 inch of space between each.
• Brush a little water around the edges of the filling.
• Place another sheet of dough over the top and press around the filling to seal.
• Cut out the ravioli using a ravioli cutter or knife.
• Repeat with the remaining dough and filling.

Step 4: Cook the Ravioli and Make the Sauce

• Bring a large pot of salted water to a boil.
• Add the ravioli and cook for 3-4 minutes or until they float to the surface.
• In a large skillet, melt the butter over medium heat and add the sage leaves.
• Cook until the butter starts to brown and the sage leaves become crispy.
• Drain the ravioli and add them to the skillet with the butter sauce.
• Toss gently to coat the ravioli in the sauce.
• Serve topped with grated Parmesan cheese, salt, and pepper.