Cut pumpkin into four pieces and set aside the seeds.
Brown pumpkin pieces in 2 tablespoons of olive oil for 15 minutes per side.
Sauté mushrooms in remaining oil, adding garlic and butter at the end.
Mash cooked pumpkin flesh and mix with mushrooms, seasoning, and ricotta.
Mix flour and semolina in a bowl and make a well.
Incorporate beaten eggs into the flour mixture.
Knead dough for 15 minutes until smooth and chill for 30 minutes.
Roll dough thinly and cut into 14cm squares.
Fill dough squares with pumpkin mixture and seal with egg wash.
Cut ravioli with a large cutter and store on floured paper.
Simmer ravioli in water for 6 minutes until cooked.
Toast reserved pumpkin seeds in a dry pan until browned.
Melt butter with sage and seeds until slightly browned.
Serve ravioli over rocket with sage butter and parmesan shavings.