In a food processor, combine the flour and salt. Pulse to mix.

Add the eggs and olive oil, and process until the dough forms a ball. If the dough is too dry, add water a teaspoon at a time; if too wet, add a bit more flour.

Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic.

Wrap the dough in plastic wrap and let it rest for at least 30 minutes.

In a bowl, mix together the canned pumpkin, Parmesan cheese, ground nutmeg, salt, and pepper. Set aside.

Divide the rested dough into four pieces. Roll each piece out on a lightly floured surface until thin (about 1/16 inch).

Place small spoonfuls of filling about 1 inch apart on half of the rolled-out dough sheets. Brush the edges with water.

Place the other half of the dough sheets over the filling. Press around the filling to seal, ensuring there are no air pockets.

Cut the ravioli with a round dough cutter or a knife into squares. Place the ravioli on a floured baking sheet.

Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3-4 minutes, or until they float to the top. Remove with a slotted spoon and set aside.

In a large skillet, cook the chopped bacon over medium heat until crispy. Remove and drain on paper towels.

In the same skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter is browned and the sage is crispy, about 3-4 minutes.

Add the cooked bacon back to the skillet, season with salt and pepper, and toss gently.

Add the cooked ravioli to the skillet with the browned butter, sage, and bacon. Toss gently to coat.

Serve immediately with additional grated Parmesan cheese if desired.