1Combine seafood and set aside. In small skillet melt about a TB butter and one TB olive oil. Add onion and garlic and saute until softened but not brown. Add wine. Cook until wine is mostly evaporated. Mix into seafood along with chives and all cheeses. Stir in beaten egg. Salt and pepper.
2To assemble, place one wonton skin on dry cutting board. Moisten all edges. Place a tsp filling in center, fold over to make a triangle. To make tortellini, moisten two corners and fold them together to look like an envelope. Set aside on waxed paper lined baking sheet (paper towels may stick so I don't recommend them).
3When ready to cook, add to boiling salted water and cook 3-4 minutes or until cooked thru, drain well.
4To prepare browned butter and sage, melt butter in skillet, stir over medium high heat until butter foams and just begins to brown. Remove from heat and mix in sage. Pour over tortellini and serve.