Pour flour out onto a clean work surface and make a large, wide well. Add eggs, water, and salt to the well and beat together with a fork (be sure you don't break the edges of the well).  Slowly incorporate flour as you mix, until the mixture begins to come together and starts to become a loose dough. Bring the rest of the dough together with your hands. It will take a little time, but work and knead the dough until all the flour is fully incorporated and the dough is smooth and easy to work with. Wrap the ball of dough in plastic wrap and rest at room temperature for 20 minutes.

While the pasta rests, prepare the filling. Combine ricotta, pumpkin puree, egg, salt, and nutmeg in a mixing bowl. Set aside.

Once the dough has rested, use a pasta machine or a rolling pin to roll the pasta out into wide sheets. Place tablespoons of the filling on the dough, and top with another sheet of pasta dough. Seal the edges around the filling and cut the ravioli. I used a ravioli stamp to make my ravioli. Refrigerate ravioli until ready to cook.

Bring a large pot of water to a boil with a good amount of salt. Boil ravioli in batches for about 7 minutes. Drain the ravioli and set aside.

While the ravioli is cooking, brown the butter in a large sauté pan over medium heat. Add sage and cook for a few extra minutes. Transfer ravioli to the pan and toss in the sauce. Serve immediately and garnish with a couple leaves of sage.