Brown Butter Pumpkin Tortellini Byron Talbott

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KITCHEN EQUIPMENT:
OXO Good Grips Container: http://amzn.to/1pJbVjj
Nonstick All-Clad saute pan: http://amzn.to/1zsU4PL
Induction Stove Top: http://amzn.to/1kZnP7f
All Clad Sauce Pot: http://amzn.to/1qSiGlt
Pasta Maker: http://bit.ly/1xIjCGD
Shun Kaji Knife Set: http://amzn.to/1LXz9eu

INGREDIENTS:
-Pumpkin Filling
2 cups roasted pumpkin
1-2 egg yolks
1/4 cup parmesan cheese
1/4 cup ricotta cheese (optional)
1 tbsp sliced sage
1 tsp nutmeg
salt and pepper to taste

-Dough
2 cups all purpose flour (double zero flour preferred)
4 egg yolks
1 Tbsp olive oil
1 tsp salt
2-3 Tbsp water if needed

-To Finish
3 Tbsp butter
2-3 tbsp pine nuts
1/2 of a lemon
A dozen or more fresh sage leaves for frying
1-2 Tbsp parmesan cheese to finish