Prepare the pasta dough according to the recipe (see above).
Heat the butter and olive oil in a pan over a medium heat. Add the onion and garlic and sauté for about 10 minutes. Add the soy sauce and chopped sage and cook over a high heat for a further 3-5 minutes, stirring constantly. Pour the mixture into a bowl and leave to cool. Then stir in the pumpkin puree, parmesan and breadcrumbs and season with salt and pepper. Fold in an egg white and set aside. Roll out the pasta dough or flatten it in a pasta machine and cut into strips of approx. 8 cm (depending on the diameter of the cutter).
Place a tablespoon of the filling on top at a distance of approx. 10 cm. Place the second layer of pasta dough strips on top, press the edges down a little and shape into circular or square pasta using the pasta cutter. If you don't have a pasta cutter or ravioli mold, you can also cut squares out of the dough and fold them into triangles. In this case, brush the edges with egg white and press down with a fork.
Wrap the finished ravioli in cling film and place in the fridge for at least 1 hour. (Can also be frozen at this point!) To cook, bring a pan of salted water to the boil, carefully place the ravioli in the pan and cook until they rise to the top. (This only takes about 3 minutes.) Drain lightly.
To make the sage butter, melt the butter in a pan over a medium heat, add the sage leaves and simmer for 2-3 minutes. Pour the sage butter over the ravioli, sprinkle with a little cheese and black pepper and serve.