Preheat oven to 350°F. Wrap the pumpkin chunks in foil and bake them for about one hour, or until completely tender when pierced with a fork.

Place the all-purpose flour, semolina flour, and egg yolks in the bowl of a stand mixer.

Work them with the dough hook until the ingredients come together and form a ball around it. Add a few drops of water only if necessary. You can also knead the dough by hand on a lightly floured surface.

Roll out the pasta dough as thinly as possible. If you are using a pasta machine, begin with the widest setting and gradually reduce the thickness.

Cut the dough into long strips at least four inches wide.

Place the Parmigiano Reggiano, sugar, nutmeg, salt, almond flour, and mustard in a bowl.

When the pumpkin is ready, pass it through a potato ricer directly into the bowl. Mix until all the ingredients are evenly combined.

Place small spoonfuls of pumpkin filling along the pasta strips, leaving approximately two inches between them.

Fold the dough lengthwise over the filling.

Press carefully around each mound of filling to remove any trapped air and seal the dough. Use a knife, pastry wheel, or ravioli cutter to separate the ravioli and trim away the excess pasta.

Place the butter and sage leaves in a small pan. Melt the butter gently over low heat, allowing the sage to release its aroma without burning.

Bring a large pot of salted water to a boil.

Cook the pumpkin ravioli until they rise to the surface and the pasta is tender.

Lift them gently from the water, dress them with the melted sage butter, and finish with grated Parmigiano Reggiano.