Pulse flour, seasonings, eggs, and olive oil in a food processor until breadcrumb texture forms.
Knead the mixture on a floured surface for five minutes until smooth and elastic.
Rest the dough in a covered bowl in the fridge for 30 minutes.
Feed the dough through a pasta machine multiple times, decreasing the roller width at each step.
Cut the pasta sheet into 6cm squares.
Preheat the oven to 210°C.
Place pumpkin chunks in a roasting tin, drizzle with oil, and season.
Roast the pumpkin for 20 minutes until tender.
Cool the pumpkin slightly and blend into a smooth purée.
Heat the purée in a saucepan to remove excess moisture and allow to cool.
Stir in crushed biscuits, lemon juice, ginger, and seasoning.
Place one teaspoon of filling onto each pasta square and dampen the edges with water.
Top with a second pasta square, press to remove air, and seal the edges.
Repeat for all ravioli and place on a lined baking tray.
Cook butter in a frying pan until it achieves a nut-brown color.
Add lemon juice and seasoning, then remove from heat.
Sauté diced pumpkin in olive oil until golden-brown and tender.
Add pine nuts and fry for one minute until browned.
Heat 1cm of vegetable oil and fry sage leaves for 20 seconds until crisp.
Drain fried sage leaves on kitchen paper.
Boil ravioli in batches for 1-2 minutes until they float.
Toss ravioli in the butter sauce and serve topped with pumpkin, nuts, sage, and parmesan.