Make the Ravioli Dough (Optional):

On a clean surface, mound the flour and create a well in the center. Crack the eggs into the well and add the salt.

Using a fork, slowly incorporate the flour into the eggs until a dough begins to form.

Knead the dough for about 5-7 minutes until smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes.

Prepare the Ravioli Filling:

In a medium mixing bowl, combine the pumpkin puree, ricotta or mascarpone, Parmesan cheese, nutmeg, salt, and pepper. Mix until smooth and well combined.

Roll Out the Dough (if making homemade ravioli):

Divide the dough into two equal parts. Roll out one half into a thin sheet on a floured surface, about 1/8 inch thick.

Place small spoonfuls of the pumpkin filling (about 1 tsp) along the center of the dough, leaving space between each.

Lay the second sheet of dough over the top. Press down around each filling mound to seal, then use a pastry cutter or knife to cut out individual ravioli.

Boil the ravioli in salted water for about 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.

Make the Brown Butter Sauce:

In a large skillet, melt the butter over medium heat. Once melted, reduce the heat to low and continue to cook the butter until it turns golden brown and develops a nutty aroma, about 3-4 minutes.

Add the sage leaves and cook for another 1-2 minutes until they become crispy. Season with salt and pepper.

Combine and Serve:

Add the cooked ravioli to the brown butter sauce and gently toss to coat.

Plate the ravioli and drizzle with the brown butter sauce. Garnish with freshly grated Parmesan cheese and extra crispy sage leaves.