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1
Melt the butter in a large skillet over medium heat and add the butternut squash.
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2
Cook until the squash is just starting to caramelize and is golden brown, about 10 minutes.
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3
Add the water to cover and cook until the squash is tender, about 20 minutes.
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4
Drain.
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5
Transfer the squash to a food processor fitted with a metal blade.
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6
Add the amaretti, bread crumbs, Parmesan cheese, nutmeg, salt and pepper and blend until smooth.
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7
Flour a large cutting board or work surface.
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8
Place 2 cups of the flour and the salt on the board and make a wide well in it.
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9
Place the eggs and egg yolks in the well.
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10
With a fork, follow the perimeter of the well, bringing in small amounts of flour and continuing all the way around, until gradually most of the four is absorbed.
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11
If necessary, add up to 1/2 cup of the remaining flour.
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12
Divide the dough into 2 pieces.
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13
Put the dough through a pasta machine, folding into halves each time and reinserting 15 to 20 times, to knead it.
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14
Continue until the pasta is paper-thin.
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15
Lay out the sheets of dough and cut them into 4-inch squares; you should have about 40 to 42 squares.
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16
Place 1 heaping tablespoon of the filling on one corner of each square.
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17
Fold over the filled portion, press down around the filling, and place on a baking sheet lined with waxed paper and sprinkled with semolina.
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18
Melt the butter in a large skillet over medium-high heat and cook until it begins to foam and brown, about 4 minutes.
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19
Add the sage, salt and pepper.
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20
Bring a large pot of water, salted if desired, to a boil over high heat.
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21
Add the tortelli and cook until they are tender, about 3 minutes.
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22
Toss with the brown butter and Parmesan and serve immediately.
