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In the bowl of a stand mixer fitted with a dough hook, add all ingredients and 178 grams water. Mix 5 minutes, or the dough comes together. Let rest 1 hour at room temperature. Using a pasta sheeter, roll dough out on the thinnest setting. Set aside.
In a mixing bowl, combine all ingredients for the Pumpkin Tortelloni. Mix until well combined then transfer mixture to a pastry bag. Pipe desired amount of mixture onto each Dough sheet, leaving two-inches between each dot. Fold and seal into tortelloni and set aside.
In a saucepan over medium heat, combine oil, shallots, and 3 grams salt. Sweat until shallots are soft and translucent. Add roasted pumpkin, remaining salt, and maple syrup. Stir to combine, then reduce heat and keep warm.
In a Thermomix blender set to 140°F, purée all ingredients for the Pecorino Romano DOP Foam on high speed 5 minutes. Strain and transfer to an iSi canister with two charges. Set aside.
Bring a pot of salted water to a boil. Cook Pumpkin Tortelloni until just al dente. Strain and set aside. Spread a dollop of Pumpkin Crema across the bottom of serving bowl. Top with 4 Pumpkin Tortelloni. Dot plate with Pecorino Romano DOP Foam. Finish with roasted pepitas, pumpkin oil, and crispy sage.