Prepare the Pasta Dough: In a large bowl, combine the flour and eggs, mixing until a dough forms. Knead the dough for 5-7 minutes, then cover and let rest for 30 minutes.

Make the Pumpkin Filling: In a small bowl, mix the pumpkin puree, ricotta, Parmesan, nutmeg, cinnamon, and salt. Set aside.

Roll and Shape the Ravioli: Roll the pasta dough thinly, then cut into squares or circles. Place a small spoonful of filling in the center of each piece of dough, then fold and seal the edges tightly.

Cook the Ravioli: Bring a large pot of salted water to a boil, then cook the ravioli for 2-3 minutes, or until they float to the surface. Drain and set aside.

Make the Sage Brown Butter: In a saucepan, melt the butter over medium heat. Cook until the butter turns golden brown and smells nutty. Add the fresh sage leaves and cook until crispy. Remove from heat and stir in lemon juice.

Make the Parmesan Crisps: Preheat the oven to 375°F. Spoon small mounds of grated Parmesan onto a baking sheet lined with parchment paper, flattening each into a thin circle. Bake for 5-7 minutes, or until golden and crispy.

Plate and Serve: Arrange the ravioli on each plate, drizzle with sage brown butter, and garnish with Parmesan crisps and fresh herbs.