Sift flour and salt onto a work surface.

Make a wide well in the center of the flour.

Crack the full egg in the well.

Add egg yolks and oil and gently whisk the wet mixture together within the well.

Slowly fold in the flour mixture until the dough is too stiff to mix with a fork.

Using a bench scraper, cut into the mixture to break up the gluten, while continuously using your hands to bring the mixture together into a single mass.

Knead the dough with your hands for 7-10 minutes, adding more flour as needed.

Form a ball with the dough and cover it, allowing it to rest for 30 minutes.

Roll the dough out into a ¼ inch thick rectangle.

Pass the dough through a pasta roller attachment at the widest setting, continuously lowering the size settings until thin enough to partially see-through.

Cut the length of dough into 24-inch sections. Set aside.

In a medium bowl, combine ricotta cheese, mozzarella cheese, parmesan cheese, pure pumpkin, garlic, salt, pepper, and nutmeg. Set aside.

Lay out each pasta section and spray lightly with water.

Spoon out 2 teaspoons of filling in the center of each pasta sheet, leaving 1 inch of space on each side.

Lift the top edge of the sheet over the filling, lining it up with the bottom edge.

Press the dough around the filling to eliminate air pockets and seal it completely.

Using a fluted pastry wheel, trim the edges and cut between sections to create individual ravioli.

Bring a large pot of salted water to a rolling boil and add ravioli in batches.

Cook for 3-4 minutes, then gently scoop out with a slotted spoon and transfer to a plate.

In a medium saucepan, melt butter and add garlic, cooking for 1 minute.

Add salt, pepper, and sage to the butter, then remove from heat.

Drizzle brown butter sauce over ravioli and top with extra grated parmesan cheese. Serve immediately.