Filling Preparation

1. In a bowl, mix together the pumpkin puree, ricotta, Parmesan, garlic powder, nutmeg, salt, and black pepper. Taste and adjust seasoning if necessary.
2. If the ricotta is watery, strain it for 10 minutes using a fine mesh strainer.
3. Cover the filling and refrigerate while you prepare the dough.

Pasta Dough Preparation

1. On a clean surface, pour the flour and make a well in the center. Add eggs, salt, and olive oil.
2. Whisk the eggs with a fork while slowly incorporating the flour until it becomes shaggy.
3. Knead the dough with your hands for about 8-10 minutes until smooth. Let it rest for at least 30 minutes, covered.

Filling and Sealing Ravioli

1. Roll out the dough thinly and place teaspoons of filling spaced apart on one sheet.
2. Brush water around the filling and place another sheet of pasta on top. Press to seal and remove air pockets.
3. Cut into squares or circles and place on a floured baking sheet.

Cooking Pumpkin Ravioli

1. Bring a large pot of salted water to a gentle boil and add the ravioli.
2. Cook for about 2-4 minutes until they float, then remove using a slotted spoon.

Garlic Brown Butter Sauce

1. In a pan, melt butter over medium heat until foamed and golden brown.
2. Add sage leaves and cook until crispy, then stir in garlic for another 20 seconds.

Serving

1. Toss cooked ravioli in the brown butter sauce and serve with more Parmesan, cracked pepper, and toasted walnuts if desired.