Vegan Pumpkin Ricotta Tortellini

For the Pumpkin Ricotta Tortelloni:Bring a large pot of salted water to a boil. Line a large baking sheet with parchment paper. Prepare a clean work surface for shaping your pasta, and place a small bowl of water within reach of it.Add the tofu, cashews, 1/4 cup of the parmesan cheese, olive oil, nutritional yeast, garlic, and lemon juice to a food processor. Pulse until the ingredients are combined and the texture resembles thick ricotta cheese.Transfer the tofu ricotta to a large mixing bowl. Add the pumpkin purée, nutmeg, and salt, and thoroughly stir to combine.Place a Nasoya Round Wrap on your prepared work surface.Scoop a small teaspoon of the ricotta pumpkin filling into the middle of each wrapper, being careful not to overstuff—less is more here.Using your fingertips or a pastry brush, moisten the edges of the wrapper with a small amount of water.Fold the circle in half over the filling to form a half moon shape, pressing down with your fingers to seal the edges.Pull the two corners inward towards each other, overlapping one with the other. Press down on the tips to adhere them together. Transfer to the parchment-lined pan. (See note** if you're preparing in advance.)Repeat with the remaining dumpling wrappers.Gently boil the tortelloni in batches (being careful not to overcrowd the pot) for 2 to 3 minutes, or until they float to the surface. Use a wire pasta straining ladle to scoop the pasta from the water and transfer to individual bowls or a large serving platter.For the Vegan Buttery Sage Sauce***Melt the buttery spread in a large sauté pan over medium-low heat.Once melted, add the sage and gently simmer for 2 minutes, or until fragrant.Remove from the heat and season with salt and pepper to taste.To Assemble:Drizzle the cooked pasta with the buttery sage sauce. Generously garnish with the remaining nut//seed parmesan, pumpkin seeds, and pomegranate seeds.Serve immediately.