Cooking Instructions:

In a mixing bowl, combine the pumpkin puree, ricotta cheese, nutmeg, and salt. Mix until smooth and well combined. Set aside.

Roll out the fresh pasta sheets on a lightly floured surface until thin. Cut into squares or circles, about 3 inches in diameter.

Place a teaspoon of the pumpkin filling in the center of half of the pasta squares. Moisten the edges with water and top with another pasta square, pressing down to seal the edges. Repeat until all the filling is used.

Bring a large pot of salted water to a gentle boil. Carefully add the ravioli to the pot in batches, cooking for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.

In a skillet, melt the butter over medium heat. Add fresh sage leaves and cook until the butter turns golden brown and the sage is crispy. Remove from heat.

Toss the cooked ravioli gently in the brown butter sauce and sprinkle with grated Parmesan cheese. Serve immediately.

For the best results, confirm that your pasta is rolled out evenly to avoid any inconsistencies in cooking.

Also, be gentle when sealing the ravioli to prevent any filling from leaking out during cooking. If you prefer a bit of sweetness, consider adding a dash of cinnamon to the filling for an extra autumnal touch.

Enjoy your homemade pumpkin ravioli with a side salad or a warm crusty bread for a complete meal!