Pumpkin Ravioli Pasta My Sage Brown Butter Secret

Ingredients

• 2 cups (250g) all-purpose flour, plus more for dusting
• 3 large eggs
• 1/4 teaspoon salt
• 1 tablespoon olive oil
• 2 tablespoons water (or as needed)
• 1 1/2 cups (340g) pumpkin puree (not pumpkin pie filling!)
• 1/2 cup (113g) ricotta cheese, drained
• 1/4 cup (30g) grated Parmesan cheese
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon black pepper
• 1/2 cup (113g) unsalted butter
• 1/4 cup fresh sage leaves
• 1/4 cup (30g) grated Parmesan cheese (for garnish)
• Salt and freshly ground black pepper, to taste