Prepare the pumpkin filling: In a medium bowl, combine pumpkin puree, ricotta, Parmesan cheese, egg, nutmeg, cinnamon, salt, and pepper. Mix well.

Make the pasta dough: On a clean surface, mound flour, create a well, and add eggs, olive oil, and salt. Gradually incorporate flour until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic. Wrap and let rest for at least 30 minutes.

Roll and cut the pasta: Divide dough in half. Roll out one half using a pasta machine or rolling pin to your desired thickness. Cut out circles or squares using a ravioli cutter or knife.

Assemble the ravioli: Place a spoonful of pumpkin filling in the center of each pasta piece. Fold over to form a half-moon or square, pressing edges to seal.

Cook the ravioli: Bring salted water to a boil. Gently add ravioli and cook for 3-4 minutes, or until they float to the surface.

Make the sage brown butter sauce: While ravioli cook, melt butter in a saucepan over medium heat. Add shallot and garlic, cook until softened (2-3 minutes). Stir in tomatoes and simmer for 5 minutes. Add heavy cream and Parmesan, season with salt and pepper. Simmer until slightly thickened (2-3 minutes). Stir in fresh sage leaves.

Serve: Drain the cooked ravioli and add them to the creamy sage brown butter sauce. Toss gently to coat. Serve immediately, garnished with extra sage leaves if desired.