Make the Pasta Dough:

1. Create a well with the flour on a clean work surface or in a large bowl. Crack the eggs into the center and add olive oil and salt.
2. Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms. Knead the dough for 8-10 minutes until smooth and elastic.
3. Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.

Prepare the Filling:

1. Mix together the pumpkin puree, ricotta, Parmesan, egg yolk, chopped sage, nutmeg, salt, and pepper in a bowl until well combined.
2. Taste and adjust seasoning as needed. The filling should be flavorful and well-spiced.Assemble the Ravioli:
3. Divide the pasta dough into 4 pieces. Working with one piece at a time, roll the dough through a pasta machine or with a rolling pin until very thin (about 1/16 inch).
4. Cut the pasta sheets into rectangles about 3×4 inches. Place a heaping teaspoon of filling in the center of half the rectangles.
5. Brush the edges with water and top with the remaining pasta rectangles. Press firmly around the edges to seal, making sure to remove any air bubbles.
6. Use a fork or your fingers to crimp the edges for a decorative seal.

Cook the Ravioli:

1. Bring a large pot of salted water to a gentle boil. Carefully add the ravioli in batches, being careful not to overcrowd the pot.
2. Cook for 3-4 minutes, or until the ravioli float to the surface. Remove with a slotted spoon.

Make the Sage Butter Sauce:

1. While the ravioli cooks, melt the butter in a large skillet over medium heat. Add the sage leaves and cook until the butter turns golden brown and smells nutty, about 2-3 minutes.
2. Gently toss the cooked ravioli in the brown butter sage sauce. Season with salt and pepper to taste.
3. Serve immediately with freshly grated Parmesan cheese and additional sage leaves if desired.