Beetroot tortellini with butternut squash and sage

Method

1. Preheat over to 218ºC. Cut the butternut squash in half lengthwise, scoop out the seeds, drizzle with olive oil and sprinkle with salt. Place the pieces face down on a sheet tray lined with tin foil or parchment paper. Roast for twenty-five to thirty minutes. Set aside to cool.
2. Place the prepared beets into a saucepan and add enough water just to cover them. Bring to a boil then reduce to medium high heat and cook for twenty minutes, or until fork tender. Use a slotted spoon to remove the beets from the water and put them into the jar of the KitchenAid Blender. Add ¼ cup of the boiling liquid to the jar with the beets, then blend on Speed 4 until beets are a smooth puree.
3. Scoop the cooled meat of the squash and combine it in a bowl with the ricotta, salt, nutmeg and lemon zest. Mix well to fully incorporate, then spoon into a piping bag. Chill.
4. Attach the KitchenAid Pasta Roller attachment to the stand mixer, set it to thickness of 1 and and set the mixer speed to Stir. Cut the ball of pasta dough into four equal pieces. Working with one piece at a time, use your hands to flatten the dough piece to about 1.2cm thick. Lightly dust the dough with flour, then feed the flattened dough into the pasta roller, gently letting it fall on your hand so you can guide it through. (NOTE: Do not pull the pasta through.) Fold a third of each side of the dough over the center third and then feed it through the pasta roller again, repeating the method. After the second roll, change the number on the pasta dial to 3, then 5, then 7, rolling the pasta through each number until desired thickness. Lightly dust with flour after each pass through the machine.
5. Lightly flour the work surface and lay the pasta sheet on the counter making sure it doesn’t wrinkle. Use a knife to square the ends then cut 5cm strips lengthwise, then 5cm strips top to bottom to create a sheet of 5x5 cm squares. Then, pipe a small of filling into the center of each square.
6. Gently pick up one square at time, connect the opposite corner, and pinch the dough closed, creating a triangle. Fold one edge of the pasta towards the filling. Connect one corner to the other and pinch. Continue this process for all of the squares. Place them on a lightly floured parchment lined baking sheet to dry out.
7. Once all the tortellini is formed, bring a pot of water to a fast boil and salt generously. Add the tortellini and allow to cook until it floats to the top (about two to three minutes). In a separate fry pan, melt the butter on medium high heat until fats and solids separate and butter is browned. Remove from heat and add chopped sage.
8. When the tortellini is floating, use a slotted spoon to remove the tortellini, allow it to drain well, then toss it into the brown butter sauce. Serve immediately with spoonfuls of ricotta, fresh parmesan, fresh sage and toasted pine nuts.