Pasta dough method (for both doughs)

1. Mound flour and dry ingredients on a clean work surface, form a well, and add puree into the center.
2. Slowly incorporate flour into puree by hand until dough forms.
3. Knead 8–10 minutes until smooth, elastic, and springs back when pressed. Adjust with flour or liquid as needed.
4. Wrap tightly in plastic and rest at least 30 minutes before rolling.

Confit butternut squash method (for filling)

1. Place squash and garlic in a deep pan.
2. Season with salt and pepper and cover completely with olive oil.
3. Cover with foil and cook at 250°F for 2–3 hours until tender.
4. Drain from oil and cool. Reserve oil.

Cashew cream method (for filling)

1. Boil cashews in water for 15–20 minutes until softened. Drain, reserving cooking liquid.
2. Blend cashews with lemon juice and just enough reserved liquid to achieve a smooth, creamy consistency (like room-temperature cream cheese). Season with salt.

Filling method

1. Mash confit butternut squash, garlic, cashew cream, and miso until smooth.
2. Adjust seasoning and consistency. Mixture should be creamy but hold shape.

Striped pasta sheets

1. Roll out each rested dough (butternut and beetroot) through a pasta machine starting from the largest setting, stepping down until reaching #3; laminate 3 times until smooth and elastic.
2. Cut beetroot sheet in half lengthwise: run one half through fettuccine attachment and the other through linguine. Lightly flour to prevent sticking (or cut by hand into ¼-inch and ⅛-inch strips).
3. Brush one side of butternut sheet with water and lay beet strips alternately lengthwise, spacing ¼ inch apart.
4. Lightly dust with flour and press with a rolling pin to seal.
5. Square edges and run the combined sheet back through the pasta machine down to #3 setting.
6. Cut into 4-inch squares.

Forming tortelloni

1. Place 1 teaspoon filling in the center of each pasta square.
2. Lightly moisten 2 sides, fold into a triangle, and press edges to seal.
3. Roll the long side toward the tip, leaving ¼ inch of point exposed.
4. Bring ends together, moisten, and press to form a ring.
5. Place on a floured tray until ready to cook.

Sauce method

1. In a large sauté pan, melt butter with sage and pistachios over medium-high heat.
2. Stir constantly until butter foams and turns golden brown with a nutty aroma.
3. Remove from heat and season with salt and pepper.

Finishing and plating: 1. Cook tortelloni in salted boiling water for 2–3 minutes, stirring gently.
2. Transfer directly to the pan with brown butter sage pistachio sauce and baste lightly.
3. Plate 5 tortelloni per portion and top evenly with sage and pistachios from the pan.
4. Optional: sprinkle 1 teaspoon pecorino Romano per portion.