Mix together 1 cup flour, eggs and olive oil. Knead into a tight ball. Place dough on floured cutting board. Cover with a damp paper towel and rest dough for 15 to 20 minutes.
While dough rests, create filling. Sauté diced onions in oil over medium heat until translucent, about 2 minutes. Remove from heat then stir in drained pumpkin and Parmesan cheese. Divide filling into 8 portions. Gently roll each portion into a ball.
Roll dough out on lightly floured board into a rectangle approximately 12x10 inches and 1/4 inch thick. Cut dough sheet in half lengthwise. Evenly space 4 dough balls on each sheet. Fold sheet over and press dough tightly together around each ball. Cut sheets into individual ravioli.
Bring 4 quarts of salted water to a boil. Gently drop in ravioli. Cook about 4 minutes, turning once, until pasta floats a is tender. Test one by cutting off a corner if necessary. Plate Ravioli. Keep warm.
Place butter and sliced onions in a small fry pan. Simmer over medium heat until butter begins to brown and onions caramelize, about 5 minutes. Remove onions and spoon them over ravioli. Drizzle butter through a fine over ravioli. Sprinkle with pepitas and sage leaves.
* Srain pumpkin through sieve to remove excess water.