Heat the oven to 350°F. Put the pumpkin in a roasting pan, drizzle with the oil, cover with foil, and bake for about 1 hour. Pass the pumpkin through a food mill into a bowl, add the Parmesan and eggs, and season with salt and pepper. Stir in enough breadcrumbs to make a fairly firm mixture. Roll out the pasta dough into a sheet, and stamp out 3-inch rounds with a cookie cutter. Spoon a little of the pumpkin filling into the center of each round, fold in half, and crimp the edges.
Cook the tortelli in a large pan of salted, boiling water for 10 minutes. Meanwhile, melt the butter in a skillet, then add the sage and cook for a few minutes. Drain the tortelli, place in a warm serving dish, and sprinkle with the sage butter and extra Parmesan.
Beverage pairing: Kendall-Jackson Grand Reserve Chardonnay, California. Rich pumpkin and cheese call out for a lush, buttery Chardonnay. There are tasteful versions of this style, of which this ubiquitous one from Kendall-Jackson is an example. Very well balanced, its acidity, tropical and citrus fruits, and honeyed notes are perfectly integrated, and the creamy notes will highlight the dish.
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