Pumpkin Tortellini with Almonds in Brown Butter Sage Sauce
by Executive Chef Carlo Cavallo
An excellent first course, this dish delights with its mellow flavors of pumpkin, sage and almonds. Not only is this dish nutritious, but any extra tortellini can be frozen.
1 medium pumpkin (butternut squash can be used as well)
2 tablespoons of olive oil
2 tablespoons light corn syrup
salt and pepper
1/2 cup of Parmesan cheese
Pasta Filling Directions:
Peel, seed, and cut the pumpkin into 1 inch cubes. Place the cubes on a baking tray, then drizzle with the olive oil. Sprinkle with salt and pepper and roast in a 375 degree oven until the pumpkin cubes are cooked through, approximately 30-45 minutes. Place the pumpkin cubes in a food processor and purée. Add the Parmesan cheese. If needed, add salt and pepper to taste.
3 cups all purpose flour
1 cup semolina flour
4 extra large eggs
4 teaspoons olive oil
pinch of salt
Egg Wash Ingredients:
2 tablespoons water
Directions for the Pasta Dough:
In a mixer fitted with a dough hook, combine all the ingredients and knead until the dough becomes a smooth ball. Place in a plastic bag and refrigerate for 30 minutes.
Directions for Preparing the Pasta:
Using a pasta machine, roll out the dough until a very thin sheet is obtained. Cut 2 1/2 inch squares out of the dough. Brush the pasta square with an egg wash (cracked egg beaten with 2 tablespoons of water). Place a teaspoon of filling in the center of the square and fold over one corner to make a triangle, making sure to press out the air that might get caught inside. Take the end corners of the triangle and fold them in, around your index finger, thus completing the tortellini. Repeat until your filling runs out. (You can freeze any extra tortellini in a plastic bag)
Preparing the Pasta & Sauce:
2 tablespoons salt
2 tablespoons olive oil
5 tablespoons of unsalted butter
1 bunch of sage leaves
1/4 cup almonds (blanched sliced and toasted)
3/4 cup of Parmesan cheese
3 tablespoons of Balsamic glaze
Bring 4 quarts of water to a vigorous boil, add a 2 tablespoon of salt and 2 tablespoon of olive oil. Drop the tortellini in the water, then cook for about three minutes or until al dente (they will float when they are almost done).
In a saucepan on high heat, add the butter and sage and sauté until the butter begins to brown.
Drain the pasta place in a serving tray (or in individual bowls) sprinkle with the almonds and Parmesan cheese and drizzle the hot brown butter sage sauce over the pasta and drizzle with balsamic glaze. Serve immediately.
Chalk Hill Culinary Tour & Tasting
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The journey visits our historical Mission Vineyard and continues with a tasting of our reserve wines and a discussion of the history and viticulture of Sonoma County. email@example.com. Offered seasonally Apr. - Oct.
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Lessons from Chef Carlo
Watch as Chef Carlo demonstrates a great Cioppino recipe.