Working on a clean dry surface, put the flour in a mound and make a well in the center. Crack all of your eggs into the well along with yolk, salt, olive oil, and water. Use a fork to beat the eggs mixture; be careful not to break the sides of the flour and make a mess. I use my other hand to keep the sides intact.

Once the mixture is not so runny, use your hands to bring it all together and get well combined, then, start kneading.

Knead using the heel of your palm for about 5-10 minutes, texture should be smooth and elastic.

Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

While the dough is chilling, make the filling. 

Dice the pumpkin and cook in boiling water for 10 minutes, allow to cool.

In a bowl, mix the ricotta, cheese, egg, salt, pepper and nutmeg. Once the pumpkin is cool mash and add to the ricotta mixture, mix well. Set aside.

Bring a large pan of salted water to a simmer.

Remove the dough from the refrigerator and divide into 4 equal parts. Dust your work surface with flour in to receive the rolled dough.

Using an electric or hand pasta machine, pass the dough through the 2 or 3 times until you achieve 1/8" thickness (you should be able to see your hand through it).

Lay the dough out on your floured surface and brush half with the egg wash.

Spoon the filling 2 inches apart on the egg washed half and gently fold over the other half of the dough. 

With your fingers gently press out air around each mound of filling and simply cut the ravioli into any shape you like.

In a medium saucepan melt the butter over low heat.

Add the  ravioli to simmering water until they rise to the top, approximately 5 minutes, stirring occasionally. Drain and place onto a towel

While the ravioli cooks turn up the heat for the butter to medium. Add the sage leaves and cook for about 3 minutes until crispy and the butter is brown. Drain on a paper towel.

Once the ravioli are cooked, drain them, add to a pasta bowl and top with the butter, crispy sage, shaved Parmesan cheese and a side of marinara sauce