1️⃣ Make the Pasta Dough:
In a large bowl, combine the flour and salt. Make a well in the center and crack in the eggs. Mix together until a dough forms. Knead on a floured surface for about 5-7 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes. ??

2️⃣ Prepare the Filling:
In a bowl, mix together the pumpkin puree, ricotta cheese, nutmeg, salt, and pepper until smooth.

3️⃣ Roll Out the Dough:
After resting, divide the dough into four pieces. Roll out each piece into thin sheets using a pasta machine or a rolling pin, dusting with flour to prevent sticking.

4️⃣ Assemble the Ravioli:
Lay one sheet of pasta on a floured surface. Spoon small mounds of the pumpkin filling (about 1 teaspoon) about 2 inches apart. Lay another sheet of pasta on top and press around the filling to seal, ensuring there are no air pockets. Cut out the ravioli using a cutter or knife. Repeat with remaining dough and filling.

5️⃣ Cook the Ravioli:
Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and drain. ?✨

6️⃣ Make the Sage Butter Sauce:
In a skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter is golden and the sage is crispy, about 3-4 minutes. Season with salt and pepper.

7️⃣ Serve:
Toss the cooked ravioli gently in the sage butter sauce. Serve warm, garnished with grated Parmesan cheese if desired. Enjoy your delicious pumpkin ravioli with sage butter! ?️?