To make the tortellini, preheat the oven to 375 degrees F. On a foil-lined baking sheet toss together the butternut squash, 2 tablespoons of olive oil, herbs de Provence, salt, and pepper. Bake in the oven until soft and golden, about 25 minutes. Meanwhile, heat the olive oil in a small saute pan over medium heat. Cook the shallots and garlic until lightly golden, about 3 minutes.
In a food processor, combine the butternut squash mixture, the shallot mixture, and the ricotta cheese and pulse a few times to blend. Add the crushed amaretti cookies, the nutmeg, and sprinkle with salt and freshly ground black pepper. Pulse until smooth. The tortellini filling can be made one day ahead.
To make the tortellini, lay out 6 wonton skins, keeping the remaining skins inside the package or under a very lightly dampened paper towel. Place 1 tablespoon of squash mixture in the middle of each skin. Dip a pastry brush in a little water and wet the edges of the skin. Gently fold the square wrapper into a triangle, making sure the edges are securely closed and there are no air pockets inside. Dampen the two bottom corners of the longest side of the triangle and gently bring them together, pressing lightly to secure. Place the formed tortellini on a baking sheet and cover with plastic wrap. Before laying out another 6 wonton sheets, be careful to dry the work surface. This will help keep tortellini from sticking to the baking sheet. Continue until all the butternut squash mixture is used. There should be approximately 36 tortellini. (The tortellini can be formed, frozen on the baking sheet, transferred to a tightly sealed plastic bag or container and stored for up to six months. To cook, simply toss the frozen ravioli into the salted boiling water and cook for 4 minutes.).
To make Port Wine Glaze, place all ingredients except butter in a small pot over medium-high heat and reduce to half about 3 ounces, whisk in butter and strain into a gravy boat or something similar.
To make the sauce and serve, bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large, heavy skillet over medium heat.
Add the sage, pinenuts and let cook until the butter starts to brown, about 3 minutes. Turn the heat off and season with salt, and pepper.
Stir to combine. Then, gently place the tortellini in the boiling water and gently stir. When they begin to float they are done, about 3 minutes. Using a slotted spoon, gently spoon the tortellini onto a serving platter, Top with the brown butter sauce, sprinkle with Parmesan cheese and Wine glaze.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	932.3 Kcal (3903 kJ)
Calories from fat	668.72 Kcal
		% Daily Value*
Total Fat	74.3g	114%
Cholesterol	137.77mg	46%
Sodium	468.15mg	20%
Potassium	907.17mg	19%
Total Carbs	41.97g	14%
Sugars	15.16g	61%
Dietary Fiber	5.38g	22%
Protein	16.49g	33%
Vitamin C	30.8mg	51%
Vitamin A	1.6mg	53%
Iron	3.1mg	17%
Calcium	326.9mg	33%

Amount Per 100 g
Calories	221.11 Kcal (926 kJ)
Calories from fat	158.6 Kcal
		% Daily Value*
Total Fat	17.62g	114%
Cholesterol	32.67mg	46%
Sodium	111.03mg	20%
Potassium	215.15mg	19%
Total Carbs	9.95g	14%
Sugars	3.6g	61%
Dietary Fiber	1.28g	22%
Protein	3.91g	33%
Vitamin C	7.3mg	51%
Vitamin A	0.4mg	53%
Iron	0.7mg	17%
Calcium	77.5mg	33%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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