Preparation: Cut the pumpkin in very thin slices and cook it for 20 minutes in a big frying pan with olive oil, garlic, salt and pepper. When it gets cold puree the pumpkin with lots of parmesan cheese and when the mixture sticks it is ready. Place teaspoonfuls of the filling at regular intervals on the base (you can also do little balls).
Pasta Ingredients: 1 cup of flour, 1/3 cup of water, 1 egg, 1 tablespoon of olive oil, pinch of salt.
Preparation: Place the flour on the work top and add 1 tablespoon of olive oil, the egg and a pinch of salt, add the water a little at a time. Knead until a smooth dough is obtained. Divide the dough into two parts. Take one half of the dough and roll out until a thin base is obtained. Brush the base with beaten egg. Place teaspoonfuls of the filling at a regular intervals on the base (you can also do little balls). Roll out the other half of the dough and place over the base. Cut out the ravioli using a ravioli cutter.
To cook: Place the ravioli in a pan of boiling salted water. After a few minutes the ravioli will rise to the surface. Using a skimming ladle remove the ravioli and add to the prepared butter and sage sauce (see below). Sprinkle generously with grated parmesan and the dish is ready.
Butter Sage Sauce: Melt 1/2 cup butter in a pan over a low flame. Add about 8-10 halved sage leaves to pan and warm slowly.