Make the pasta dough: In a large bowl, combine flour and salt. Make a well in the center and add eggs and olive oil. Mix with a fork, gradually incorporating flour until a dough forms.

Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes at room temperature.

Prepare the filling: In a bowl, mix together pumpkin puree, ricotta cheese, Parmesan, nutmeg, salt, and pepper until smooth and well combined. Set aside.

Roll out the pasta: Divide dough into 4 pieces. Working with one piece at a time (keep others covered), roll through a pasta machine starting at the widest setting. Gradually decrease settings until you reach setting 6 or 7 (dough should be thin but not transparent).

Fill the ravioli: Lay one sheet of pasta on a floured surface. Place small spoonfuls of filling (about 1 tablespoon each) in rows, spacing them 2 inches apart. Brush water around each mound of filling.

Cover with another pasta sheet and press firmly around each filling mound, removing all air pockets. Use a ravioli cutter or knife to cut into squares. Press edges to seal well.

Cook the ravioli: Bring a large pot of salted water to a gentle boil. Carefully add ravioli and cook for 3-4 minutes until they float to the surface. Remove with a slotted spoon.

Make the sauce: In a large skillet over medium heat, melt butter. Add sage leaves and cook for 3-4 minutes, swirling the pan, until butter turns golden brown and smells nutty. Stir in heavy cream.

Gently add cooked ravioli to the sauce and toss carefully to coat. Serve immediately topped with extra grated Parmesan and crispy sage leaves.