Pour the flour onto a clean work surface and make a well in the center.

Crack the eggs into the well and add a pinch of salt.

Using a fork, gradually mix the eggs with the flour.

Once the dough begins to form, knead it by hand for about 10 minutes until it is smooth and elastic.

Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Steam or boil the pumpkin cubes until tender (about 15 minutes).

Drain well and mash with a fork until smooth.

Add ricotta, Parmesan, nutmeg, salt, and pepper. Mix well and set aside.

Divide the dough into two portions and roll them out thinly with a rolling pin or pasta machine.

On one sheet of dough, place small spoonfuls of filling about 1 inch apart.

Lightly brush around the filling with water and cover with the second sheet of dough.

Press around each mound of filling to seal the edges, removing any air pockets.

Cut out the ravioli with a knife or a ravioli cutter and place them on a floured surface to prevent sticking.

Bring a large pot of salted water to a boil.

Drop in the ravioli and cook for 2 to 3 minutes, until they float to the surface.

Remove carefully with a slotted spoon.

In a skillet, melt the butter over low heat with the sage leaves until it turns golden brown.

Add the cooked ravioli to the skillet and gently toss to coat them in the sauce.

Serve hot, garnished with grated Parmesan.