To make the dough, create a big well with the flour. Crack the eggs into the well and also add the salt. With a fork, break up the eggs while slowly incorporating the flour until you have a soft dough start to form. Bring it all together with your hands into a ball of dough and knead it for 3-4 minutes. Wrap the dough in plastic and set it aside to rest for an hour.

Meanwhile, prepare the sauce. Melt the butter in a small pot over medium high heat until it really starts to sizzle and cook. It should be on the edge of becoming brown butter. Pour in the white wine, then take the pot off of the heat. Stir in the sage, bay leaf, peppercorns and salt. Put the lid on the pot and set it aside to steep for an hour.

Put the filling together next, it's super easy! In a large bowl combine the pumpkin puree, ricotta, goat cheese, sage leaves, pumpkin butter, balsamic, egg, cinnamon and salt. Stir it all together until it is luscious, creamy filling. Cover the bowl and refrigerate it until you are ready to make the ravioli.

When the dough has rested, it is time to roll it out, Cut the dough ball in half and roll out each half until you can see your hand through it. It will be too long to handle, so cut it in half to get two sheets. Repeat with the other half. Set the sheets aside and cover them with a clean towel to keep them from drying out.

Get a large pot of salted water on the stove and bring it to a boil. Take the butter sauce and pour it through a fine mesh strainer into a large rondeau pan. Get the rondeau pan on the stove and let it get nice and warmed up over low heat.

Take the filling out of the refrigerator and form the ravioli. On a well floured surface, lay out the first sheet of pasta with the long end facing you. On the half closest to you, evenly space out tablespoons of the filling. There should be room for 6 on the sheet. Brush the edge closest to you with water, then bring the other half over and seal the edges together. Gently press around each mound of filling to really seal it in, Trim the edge of dough closest to you with a fluted pastry cutter as well as the two outer ends, then cut in between each mound of filling to cut out the ravioli. Repeat the process with the other three sheets of dough.

Transfer the ravioli to the boiling water and let them cook for a couple of minutes, then scoop them out and transfer them right into the pan of warm butter sauce. Toss everything together thoroughly to make sure the ravioli get well coated in the butter sauce.

Plate 6 ravioli per plate and evenly distribute any left behind butter sauce on top. Then garnish each plate with chopped sage and chopped walnuts. Mangia and enjoy!