In a large mixing bowl, combine the flour and salt, then create a well in the center. Crack the eggs into the well and gradually mix the flour into the eggs until a dough begins to form. Knead on a floured surface for about 5 minutes until smooth and elastic.

Tip: Let the dough rest for at least 30 minutes, wrapped in plastic wrap, to relax the gluten.

In a separate bowl, mix the pumpkin puree, ricotta cheese, nutmeg, and season with salt and pepper. The filling should be creamy and well-seasoned.

After resting, divide the dough into quarters for easier handling. Roll out one portion at a time on a floured surface until it’s translucent.

Tip: Aim for a thickness of about 1/16 inch; too thick, and they won’t cook well.

Using a knife or pasta cutter, cut the rolled dough into squares. Place about a teaspoon of filling in the center of each square. Moisten the edges with water, fold the square diagonally, and press to seal.

Boil a large pot of salted water. Cook the ravioli for about 3-4 minutes until they float to the top. Remove them carefully with a slotted spoon.

In a skillet, melt the butter over medium heat and add the sage leaves. Cook until the leaves are crispy and the butter is golden brown, giving it a nutty aroma.

Tip: Keep an eye on the butter to prevent it from burning; it adds richness to the dish.