Make the Dough:
Combine flour, eggs, and olive oil. Knead until smooth and elastic. Rest it for 20 minutes under a damp towel.
Prepare the Filling:
Mix pumpkin, ricotta, Parmesan, nutmeg, and a pinch of salt. Blend until smooth, creamy, and irresistible.
Roll Out Dough:
Roll dough into thin sheets. Keep them as thin as a pasta machine setting 5 or a thin paperback.
Assemble the Ravioli:
Spoon filling onto one sheet of dough. Cover with another sheet. Cut into squares and seal edges with a fork.
Cook Ravioli:
Boil salted water. Cook ravioli until they float, about 3 minutes. Drain and set aside without squishing.
Prepare Sage Butter Sauce:
Melt butter in a skillet. Add garlic and sage. Cook until fragrant and butter turns golden brown.
Combine and Serve:
Toss ravioli in the sage butter sauce. Plate it with Parmesan and freshly cracked black pepper.
