Combine the flour, granulated sugar, baking powder and salt in a large bowl and make a well in the middle. Stir the wine and olive oil in a small bowl and pour into the well. Stir together with a wooden spoon until a shaggy dough forms. Turn out onto a clean surface and knead until smooth, 2 minutes. Wrap the dough in plastic wrap and let rest, 1 hour.
Cut the dough into quarters; shape each piece into a flat rectangle. Working with one piece at a time (wrap the rest in plastic so it doesn't dry out), roll out the dough with a pasta machine, dusting the dough with flour as necessary, into a 22-inch-long sheet (about 6 inches wide and 1?16 inch thick).
Lay out the sheet of dough; spoon 10 mounds of pumpkin butter (about 1 teaspoon each) along the sheet, 1/4 inch from the top edge, spacing them 1 inch apart. Fold the bottom half of the sheet up to meet the top edge and press to seal around each mound of filling, starting at the folded side so there isn't any air trapped inside. Cut into 1 3/4-inch squares using a fluted cutter or knife; press the edges again to seal. Transfer the ravioli to a baking sheet lined with a kitchen towel. Repeat with the remaining dough and pumpkin butter.
Heat 2 inches of vegetable oil in a large heavy pot until a deep-fry thermometer registers 360 degrees F. Fry the ravioli in batches, turning once, until golden, about 2 minutes. Remove with a slotted spoon; drain on paper towels. Let cool 5 minutes.
Mix the confectioners' sugar and pie spice in a small bowl. Use a small sieve to dust the spiced sugar on the ravioli. Serve warm or at room temperature.