Make a mound with the flour and build a well in the middle, big enough to crack the eggs into it without spilling ****See notes.
Crack the three eggs carefully into the middle of the mound. Sprinkle with salt.
Mix the eggs with a fork slowly, then start pushing some of the flower into the eggs. Take are not to do too much at once because the eggs can run out and get messy. Once the eggs are mixed into the flour, start kneading.
Work the dough by pulling away from you then folding back over. The same action as kneading bread. If you're going to be using a pasta machine, you should work the dough for about 10 minutes. f you'll be rolling it out manually, add another 5 minutes. Wrap the dough in cling wrap and allow to sit at room temperature for 30-60 minutes.
As the dough rests, in a small pot add the pumpkin puree, parmesan, nutmeg, salt, and pepper. Heat just enough to allow the parmesan to melt then turn off the heat and keep stirring for 1 to 2 minutes more. Cool completely.
Cut the dough into four pieces. Take on quarter piece and flatten it with your hand into a shape that will allow it to pass through your pasta press. Fold the sheet over on itself and pass it through again. Repeat 3-4 more times until you have a smooth sheet.Roll the final dough paper thin -- about ⅛-inch thick. This is about #6 on the pasta machine knob. Lay the dough down on a lightly floured surface and place 1 teaspoon of the pumpkin mix in regular intervals, with a 1-½" gap between.
Using your fingers wet the dough along where the seams will be with water to help seal the dough pockets.
Fold the dough over the top of the pumpkin to cover and press along wll the seams and in between each dollop of pumpkin filling.
If you have a fluted wheel that will give you some pretty edges. Use that to cut between the ravioli. If not, use a knife and cut the shapes out. Use a fork to seal the edges. Place the ravioli on a dish cloth and sprinkle with flour until you're ready to cook.
Place a large pot of water to boil, and once boiling add the ravioli. Cook for about 4-5 minutes then remove to a dish.
Heat the butter and our over the raviolis, then sprinkle with some freshly grated parmesan.