Cart 0 items: $0.00


Qty Item Description Price Total
  Subtotal $0.00

View Cart


Photogallery rendered here.

An Exclusive Society Dedicated to Uniting Three of Life's Biggest Passions...


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.

Pairing: Chardonnay

Servings: 8

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.

Pasta Ingredients:
3 cups all purpose flour
1 cup semolina flour
4 extra large eggs
4 teaspoons olive oil
pinch of salt

Egg Wash Ingredients:
1 egg
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.

To Serve:
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.

Print Recipe




Chalk Hill Estate Tour
Your tour will being with a discussion of the varied terroir of our 1300-acre estate, the Chalk Hill appellation, and our unique history and approach to viticulture. This tour includes tastings of our current wines. For reservations, email us at

Historical Vines & Wine Vineyard Tour & Tasting
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. Offered seasonally Apr. - Oct.

Winemaking Tour & Tasting
Taste six wines and tour the Langtry Estate production facility. For reservations, email us at

Featu​red Wines

Chardonnay - Featured

Disc​over MORE

Ask the Wine Professor
Meet Stuart Ake, the FFWS Wine Professor, and submit the wine questions you've always been afraid to ask.
Learn More

Lessons from Chef Carlo
Watch as Chef Carlo demonstrates a great Cioppino recipe.
Watch Now

All Rights Reserved Foley Food & Wine Society