Start by mixing the pumpkin puree, Parmesan, Ricotta, Panko, nutmeg, salt, and pepper together in a medium sized bowl.
Then add in one egg yolk.
Make sure to save the white to use to seal up the wontons.
To fold the tortellini
Place 1 teaspoon of the filling in the center of each wonton (we used square ones).
Brush the egg wash on the top and right edge of the wonton and fold it in half on the diagonal.
Moisten one of the two diagonal points with egg wash and join the points together in the middle.
Then moisten the back of the top point and fold it backwards- opposite the first 2 points. What you will end up with looks something like an envelope. I made these in assembly line and it went rather quickly that way.
Final preparations
Bring your chicken stock to a boil over high heat. Reduce to a gentle boil over medium heat.
Then introduce your tortellini. Cook until tender and the filling is heated through. This should take about 3-4 minutes.
Serve pipping hot with some freshly cracked black pepper on top and chopped sage.