Combine flour and salt on a clean counter, creating a volcano-shaped mound with a well in the center. Crack eggs directly into the well, then use a fork to gently beat them before gradually incorporating flour from the inner walls. Once shaggy dough forms, knead for 8-10 minutes until completely smooth and elastic. Cover with plastic wrap and rest for 10 minutes at room temperature—this resting period develops gluten structure that prevents tearing during filling.

While dough rests, mix pumpkin puree, ricotta, parmesan, minced garlic, fresh sage, nutmeg, salt, and pepper in a bowl. The filling should be thick enough to hold its shape with a spoon—if too loose, drain excess liquid. This pumpkin filling comes together in under 3 minutes and needs no cooking beforehand.

Divide rested pasta dough into 4 equal portions. Roll one portion thin—almost transparent—using a pasta machine or rolling pin, working quickly to prevent drying. Lay the sheet flat on parchment paper, then place small teaspoon-sized dollops of filling at 2-inch intervals across the sheet.

Fold the dough sheet in half lengthwise over the filling, pressing gently between each mound to seal and remove air pockets. Using a fluted wheel or knife, cut between filled sections to create individual pockets. Savory pumpkin ravioli should measure roughly 2 inches square—uniform sizing ensures even cooking in the broth.

Bring vegetable broth to a gentle boil in a large pot, heating for 3-4 minutes before carefully dropping in finished ravioli. They sink initially, then float to the surface once cooked through—3-4 minutes total time in simmering broth. Simultaneously, melt butter with minced garlic in a small saucepan for 2 minutes until fragrant, then add heavy cream and stir for 1 minute.

Using a slotted spoon, transfer cooked ravioli directly to bowls, reserving 1 cup broth. Ladle broth over each portion, then drizzle the garlic-cream mixture generously. Garnish with fresh sage leaves and cracked black pepper, finishing each plate within seconds of cooking.