In a mixing bowl, combine flour and salt. Make a well in the center and add eggs. Gradually mix flour into eggs until a dough forms. Knead for about 5 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

In a separate bowl, mix pumpkin puree, ricotta cheese, Parmesan cheese, nutmeg, cinnamon, salt, and pepper until well combined.

Divide the resting dough into four pieces. Roll out each piece on a floured surface until thin, about ⅛ inch thick.

Place teaspoons of filling about 2 inches apart on half of the rolled-out dough. Fold the other half over the filling and press down to seal. Cut into squares or circles with a knife or pasta cutter, ensuring edges are sealed.

Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for about 3-4 minutes, or until they float to the surface. Use a slotted spoon to remove them, and drain.

In a skillet, melt the butter over medium heat. Once melted, add the sage leaves and cook until the butter starts to brown and the sage becomes crispy.

Place cooked ravioli in the skillet with sage butter and gently toss to coat. Serve immediately, garnished with extra Parmesan cheese if desired.