Method

• 1.
  For the pasta dough, place the flour in a food processor with 1 tsp salt. Beat eggs and extra virgin olive oil in a bowl, then add to the processor. Pulse several times until the mixture forms rough crumbs.
• 2.
  Turn out onto a lightly floured work surface, then bring the mixture together with your hands to form a ball. Knead for 2-3 minutes until smooth and elastic. Divide the dough into three equal portions, then enclose in plastic wrap and chill for 30 minutes.
• 3.
  Preheat the oven to 180°C. Place the pumpkin on a baking paper-lined baking tray and drizzle with 1/4 cup (60ml) olive oil. Season and sprinkle with the chilli flakes. Cover tray loosely with foil and bake for 40-45 minutes until tender.

• 4.
  Heat remaining 1/4 cup (60ml) olive oil in a frypan over medium heat. Add onion and cook, stirring, for 6-8 minutes until softened. Transfer to a bowl with the pumpkin, then mash coarsely. Cool slightly, then add the ricotta, egg yolk, amaretti and 1/3 cup (25g) parmesan. Mash together until combined. Season.
• 5.
  Starting on the thickest setting of your pasta machine. Run dough through 2-3 times, folding it in half each time, until elastic. Keep rolling the dough through the settings reducing the thickness each time, until 2mm thick.
• 6.
  Cut into 8cm squares. Lay the squares on a clean work surface and place 1 tsp filling in the centre of each pasta square. Beat the remaining egg in a small bowl and use to brush the edges of the pasta. Fold into a triangle, pressing edges to seal and pushing out as much air as possible. Pinch together the two corners on the longer side. Place tortellini on a semolina-dusted tray and cover with a clean tea towel. Repeat with remaining dough and filling.
• 7.
  Place a saucepan of salted water over high heat and bring to the boil. In batches, cook the tortellini for 3-4 minutes until they rise to the surface. Remove with a slotted spoon and transfer to an oiled baking tray.
• 8.
  Melt butter in a frypan over medium heat for 3-4 minutes until it begins to turn deep golden. Add sage leaves and cook for 1-2 minutes until butter is browned and sage is crisp. Toss the tortellini in the butter sauce, divide among bowls and serve topped with remaining parmesan.