thanksgiving tortellini - hot for food

Ingredients

• 1 C all-purpose flour
• 1/2 C semolina flour
• 1 tsp sea salt
• 1 tbsp extra virgin olive oil
• 3/4 C just boiled hot water
• 1 C roughly chopped leek (about 1 stalk just the white part)
• 1/2 C roughly chopped shallot (about 1 large shallot)
• 1 C roughly chopped carrot (1 large carrot)
• 3/4 C roughly chopped celery (1 stalk)
• 7 C / 22oz whole cremini mushrooms
• 3 tbsp extra virgin olive oil
• 1 tsp whole fennel seeds
• 1 tbsp finely chopped fresh rosemary
• 1 1/2 tbsp fresh thyme leaves
• 1 tbsp sea salt
• 1 tsp ground black pepper
• 3 tbsp vegan butter
• 1/4 C minced garlic
• 1/2 tsp chili flakes
• 10 fresh sage leaves, pulled from the stem
• 4 C finely chopped or ribboned dino/lacinato kale, stems removed
• 1 1/2 tsp sea salt
• 1/2 tsp ground black pepper
• 1/2 C vegan parmesan + more as garnish
• 1/4 C reserved pasta water
• 2 to 3 tbsp lemon juice (about 1 1/2 lemons)
• freshly grated nutmeg, as garnish