Make the pasta dough

• Mound the flour on a work surface, make a well and add the eggs and olive oil.
• Knead into a smooth, elastic dough, then wrap and rest.

Prepare the pumpkin filling

• Mix the pumpkin puree with the ricotta, parmesan, nutmeg, salt and pepper.
• Taste and adjust the seasoning, then set aside.

Roll out the dough

• Divide the dough and roll it into thin, even sheets on a floured surface.
• Keep the sheets covered so they do not dry out.

Fill and shape the ravioli

• Place small mounds of filling at regular intervals on one sheet.
• Brush water around the filling, cover with a second sheet and press out the air.
• Cut into individual ravioli and seal the edges well.

Cook the ravioli

• Bring a large pot of salted water to a gentle boil.
• Cook the ravioli until they float and are just tender, then lift out with a slotted spoon.

Make the sage butter

• Melt the butter in a pan and add the sage leaves.
• Cook until the butter is golden and the sage is crisp.

Serve

• Toss the drained ravioli in the sage butter.
• Serve with extra parmesan and black pepper.