• In a bowl, mix pumpkin puree, ricotta, salt, onion powder, nutmeg, ground pepper, and Parmesan.
• Set aside.
• Dust the dough with flour.
• Place a sheet over a 12-piece ravioli maker, gently pressing to create small pouches.
• Add 1 tablespoon of pumpkin filling into each pouch.
• Brush the edges with water.
• Roll out another dough sheet to ⅛ inch thickness and place it over the filled ravioli maker.
• Press to seal.
• Use a rolling pin to seal and cut the ravioli, ensuring the frame is visible through the dough.
• Flip the ravioli maker on a floured surface to release the ravioli.
• Place the ravioli on a parchment-lined baking sheet.
• Repeat with the remaining dough and filling.

Sauce

• In a large skillet, melt butter over medium heat until it begins to foam.
• Reduce heat to medium-low and cook until the butter turns golden brown and smells nutty, about 4 minutes.
• Add grated garlic and sage leaves, cooking for 1-2 minutes until fragrant and the sage is crispy.
• Add pecans and remove from heat.
• Bring a large pot of salted water to a boil.
• Cook the ravioli in batches for 2-3 minutes until they float.
• Use a slotted spoon to transfer the ravioli to the brown butter sauce.
• Return the skillet to medium-low heat and gently toss the ravioli in the sauce for 2-3 minutes until well coated.
• Serve topped with additional pecans, Parmesan cheese, and a pinch of salt.