Prepare the Filling:

In a mixing bowl, combine the pumpkin puree, ricotta, Parmesan cheese, and nutmeg. Season with salt and pepper to taste. Mix well until the filling is smooth and evenly combined.

Assemble the Ravioli:

Lay out the rolled-out pasta dough on a clean surface. Place a teaspoon of the pumpkin filling in the center of each wrapper. Moisten the edges of the wrapper with water, then place another wrapper on top (or fold over for pasta dough), pressing the edges to seal. Use a fork to crimp the edges and ensure they are well-sealed. Repeat with the remaining wrappers and filling.

Cook the Ravioli:

Bring a large pot of salted water to a boil. Gently place the ravioli in the water, cooking in batches to avoid overcrowding. Cook for 3-4 minutes or until they float to the surface and are tender. Remove with a slotted spoon and drain.

Make the Sage Butter Sauce:

In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter starts to brown and the sage is crispy, about 3-5 minutes. Season with salt and pepper.

Serve:

Toss the cooked ravioli in the sage butter sauce until evenly coated. Serve immediately, garnished with grated Parmesan and toasted pine nuts, if desired.