Place 2-1/2 cups flour in a large bowl; make a well in the center.
Beat eggs and oil; pour into well. Stir together, forming a ball.Turn onto a floured surface; knead until smooth and elastic, about
8-10 minutes, adding remaining flour if necessary to keep dough from
sticking. Cover and let rest for 30 minutes.
Meanwhile, in a large skillet, saute pumpkin and shallot in butter
until tender. Add the sage, thyme, salt and pepper. Transfer to a
food processor; cover and process until blended. Return to the pan;
stir in cream and bay leaf. Bring to a boil, stirring constantly.
Reduce heat; simmer, uncovered, for 15-20 minutes or until
thickened. Discard bay leaf.
Divide pasta dough into fourths; roll one portion to 1/16-in.
thickness. (Keep remaining dough covered until ready to use.)
Working quickly, place rounded teaspoonfuls of filling 1 in. apart
over half of pasta sheet. Brush around filling with egg. Fold sheet
over; press down to seal. Cut into squares with a pastry wheel.
Repeat with remaining dough and filling.
Bring a soup kettle of salted water to a boil. Add ravioli. Reduce
heat to a gentle simmer; cook for 1-2 minutes or until ravioli float
to the top and are tender. Drain and keep warm.
In a small saucepan, bring cream to a boil; cook, uncovered, until
reduced by half. Stir in butter and sage. Spoon over ravioli.