In a small saute pan, cook down the pancetta to rend off the fat. Let it cool slightly, then add to a large bowl with the pumpkin puree, ricotta, garlic, parmesan, salt, pepper, thyme, garlic powder, nutmeg and cayenne. Mix well.

Cut the dough into 12 even pieces and roll each out into a sheet. Line up the sheets and split into pairs that are evenly wide and long. Each sheet should be about 12 inches long. On one piece of dough, dollop 1 tablespoon of filling every 2-3 inches, then cover with another sheet of dough. Press down between each ravioli to press out the air, then cut using a ravioli stamp or a knife. If using a knife, gently press fork tines along all the edges to seal. Repeat with remaining dough sheets and filling.

Bring a large pot of salted water to a boil.

Heat a saute pan over medium heat and melt the butter in. Add the olive oil, then let the butter brown for 3-4 minutes. Add in the shallot to soften about 5 minutes, then toss in the sage leaves. Lower the heat and set aside while you cook the ravioli.

Toss the ravioli 6 at a time into the boiling water. Cook about 3 minutes each, then use a slotted spoon to remove to the brown butter sage sauce. Continue until all ravioli are cooked and tossed in the sauce.