For the Ravioli:

1. Make a well in the middle of the flour and crack your eggs into the center. Add olive oil and whisk carefully with a fork. As you incorporate the flour, gradually add water one spoonful at a time until a soft dough comes together. Note you may need to add more water and that is fine.
2. Form the dough into a disk and rub a little oil over it. Wrap in clingfilm and set aside to rest while preparing the pumpkin filling.

For the Pumpkin Filling & Orange & Sage Sauce:

1. In the bowl of your food processor, combine all the ingredients for the pumpkin filling and blend until smooth and creamy.
2. Divide your ravioli dough into quarters, and then in half. Shape each piece of divided dough into a ball. NOTE: as you work one dough, make sure to keep the others covered in the oiled clingfilm to keep the dough from drying.
3. Roll out the dough onto a well-floured surface until about 1/8-inch thick. You should be able to see your hands through it. Using a ravioli cutter or pasta wheel, slive your dough into squares about 1.5 inches. If you want your ravioli a little larger, you can cut them to fit your preference.
4. Drop about 1/4 pumpkin filling into the center of each square then fold over and cover. Press the edges of each ravioli then pinch with a fork to ensure they are sealed. Transfer your ravioli to a lightly floured baking tray.
5. Once you are finished, bring a large pot of well-salted water to a boil. Drop in your ravioli and wait until they float to the top. Once they are done, carefully transfer them to a plate.
6. For the sauce, simply melt the butter with the oil. Add in the walnuts, salt, and pepper. As the butter begins to bubble and brown add in the sage leaves and orange rind. Then give your ravioli a quick fry until they get a little golden, about 2 minutes each side.
7. Serve immediately and enjoy!