Pumpkin Tortellini in Brown Butter | Ferrari-Carano

Ingredients

• 1 medium pumpkin (butternut squash may be used as well)
• 2 tbsp. olive oil
• 2 tbsp. light corn syrup
• 1/2 cup Parmesan cheese
• Salt and pepper to taste
• 2 tbsp. salt
• 5 tbsp. unsalted butter
• 1 bunch sage leaves
• 1/4 cup almonds (blanched and toasted)
• 3/4 cup Parmesan cheese
• 3 tbsp. balsamic glaze
• 3 cups all purpose flour
• 1 cup semolina flour
• 4 extra large eggs
• 4 tsp. olive oil
• Pinch of salt
• 1 egg
• 2 tbsp. water