Preheat oven to 200°C. Line a baking pan with baking paper. Place pumpkin in prepared pan and bake for 20 minutes, until soft. Cool and place in a bowl.
Meanwhile, simmer wine and sultanas in a small saucepan on low for 5 minutes. Drain wine and add sultanas to pumpkin. Set aside to cool completely.
Halve pasta dough. Roll out each half through a pasta machine or on a floured surface by hand, until about 2mm thick. Cut 7cm squares from each piece of dough. Knead trimmings together, re-roll and cut more squares.
Add fetta to pumpkin mixture and mix to combine. Spoon a little mixture in centre of half of pasta squares. Dampen edges with a little water and top with remaining pasta squares. Press edges together, using fingers or a fork, to seal. Arrange on a floured tray, so squares don’t touch each other.
Melt butter in a small saucepan on low heat. Add sage leaves and cook for 2 minutes, until butter is lightly browned and sage leaves are crisp. Meanwhile, cook ravioli in batches in a large saucepan of boiling, salted water for about 5 minutes, until just tender. Drain thoroughly and toss with sage butter. Serve immediately with parmesan.