Preheat your oven to 200°C (390°F). Cut the pumpkin in half, scoop out the seeds, and place cut-side down on a baking sheet lined with parchment. Roast for about 40 minutes until the flesh is soft and easily mashable. The pumpkin should be tender and fragrant, with caramelized edges.

While the pumpkin roasts, prepare your pasta dough. Place the flour on a clean surface and create a well in the center. Crack the eggs into the well, add olive oil if using, and gently mix with a fork, gradually incorporating the flour until a dough forms. Knead the dough until smooth, about 8–10 minutes, then cover with a damp cloth and let rest.

Once the pumpkin is cool enough to handle, scoop out the flesh and mash it until smooth. Mix in grated Parmesan, salt, pepper, and a pinch of nutmeg if using, to create a flavorful filling. Ensure the mixture is not too wet, as excess moisture can make sealing difficult.

Divide the rested pasta dough into four equal pieces. Roll each piece through a pasta machine or with a rolling pin until very thin, about 1mm thickness. Dust with a little flour to prevent sticking. Keep the sheets covered to prevent drying out.

Lay one sheet of pasta flat on a floured surface. Using a small spoon or piping bag, place teaspoon-sized dollops of pumpkin filling evenly spaced across one half of the sheet. Leave enough space between each dollop to allow for sealing.

Gently fold the other half of the pasta sheet over the filling, pressing around each mound to seal tightly and squeeze out any air. Cut between the filling mounds with a knife or cutter to form individual ravioli, pressing the edges to ensure they are well sealed.

Bring a large pot of salted water to a gentle simmer. Carefully drop the ravioli in and cook for about 2–3 minutes, or until they float to the surface and are tender. Use a slotted spoon to remove and set aside.

While the ravioli cooks, melt the butter in a large skillet over medium heat. Add the sage leaves and cook until the butter is bubbling and begins to brown slightly, releasing a fragrant aroma. This process takes about 2–3 minutes.

Transfer the cooked ravioli to the skillet with the browned sage butter. Gently toss to coat each piece, letting the edges absorb the rich, nutty flavor. Cook for another minute until heated through and fragrant.

Serve the ravioli hot, sprinkled with extra Parmesan cheese and a few sage leaves if desired. Pour the remaining browned butter over the top for a final luxurious touch. Enjoy the tender pasta with its sweet pumpkin filling and aromatic sauce.