Pumpkin and ricotta filled ravioli (by hand) with butter and sage | table&spoon

Ingredients

• 3 cups "00" flour
• 5 whole large eggs, beaten
• large pinch of salt
• 1 teaspoon olive oil
• 1 can (15 ounces, 425 grams) pumpkin puree
• 2 tablespoon butter
• 2 fresh sage leaves
• 1 tablespoons olive oil
• 1 cup ricotta cheese
• 1/4 teaspoon nutmeg
• salt, to taste
• freshly ground pepper, to taste
• 3 tablespoons butter
• 3 tablespoons olive oil
• 1/2 cup fresh sage leaves
• 1/2 cup parmesan cheese, grated
• hand or electric pasta machine
• pastry cutter (best but you can use a large knife)
• ravioli cutter/ wheel, to perforate edges of ravioli
• optional: spray bottle with water