In a medium bowl, combine the pumpkin puree, Parmesan cheese, nutmeg, ginger, ½ teaspoon salt, and black pepper. Stir until the mixture is smooth and well blended.

Arrange 12 wonton wrappers on a lightly floured surface. Place 1 tablespoon of filling in the center of each wrapper. Brush the edges with the beaten egg. Place a second wrapper over the top, pressing the edges firmly to seal while gently removing any air pockets.

Bring a large pot of water to a boil. Add 2 teaspoons kosher salt and 2 tablespoons olive oil. Gently lower several ravioli into the boiling water. Cook for 2 minutes, or until the ravioli rise to the surface. Remove with a slotted spoon and allow to drain. Repeat with remaining ravioli.

In a skillet, melt the butter over medium heat. Continue cooking until it turns golden brown and develops a nutty aroma. Add the sage leaves and cook for 1–2 minutes until crisp. Remove the sage with a slotted spoon and set aside.

Arrange the cooked ravioli on serving plates. Drizzle generously with the sage butter and garnish with toasted pine nuts and crisp sage leaves. Serve immediately.