In a large mixing bowl, combine the pumpkin puree, ricotta or mascarpone, grated Parmesan, ground nutmeg, salt, and pepper. Blend until smooth and creamy, about 2–3 minutes.

On a clean, floured surface, mound the all-purpose flour and create a well in the center. Crack in the large eggs and add a pinch of salt. Mix until a shaggy dough forms, then knead for 5–7 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.

Divide the dough into four equal pieces. Roll one piece into thin sheets, about 1/16 inch thick. Keep the other pieces covered.

Lay one sheet of rolled dough on a floured surface and place small mounds of filling about 2 inches apart. Moisten edges with water, fold over, seal, and cut out individual ravioli.

Bring a large pot of salted water to a boil. Add ravioli in batches and cook for 3–4 minutes or until they float.

Melt the butter in a skillet over medium heat. Add sage leaves and cook until the butter turns golden brown, about 5–7 minutes. Remove from heat and season.

Add cooked ravioli to the skillet with the brown butter sauce and gently toss to coat.

Serve the ravioli in bowls, generously coated in the sauce and garnished with grated Parmesan and crispy sage.