Butternut Squash Tortelli

Name: Butternut Squash Tortelli
Ingredients: 3 pounds butternut squash (about 2 medium squash), halved lengthwise and seeded; 1 1/2 teaspoons olive oil; 3 ounces amaretti cookies (such as Asturi)(about 26 cookies); 4 ounces Parmigiano-Reggiano cheese (preferably aged), cut into small pieces (about 1 cup); 2 teaspoons kosher salt; 1/4 teaspoon freshly grated nutmeg; 5 cups all-purpose flour (about 21 1/4 ounces), plus more for work surface; 6 large eggs; 1/4 cup water; 1 cup cold unsalted butter (8 ounce), cut into pieces; 3/4 teaspoon kosher salt; Finely shredded Parmigiano-Reggiano cheese; Fresh sage leaves