Pumpkin Ravioli-Tortellini from Wolfgang Puck American Grille

At Wolfgang Puck American Grille at Borgata in Atlantic City, NJ, West Coast meets East Coast with contemporary California cuisine. Chef Aram Mardigian shows us their signature Pumpkin Ravioli-Tortellini with Brown Butter, Sage and Ricotta Salad—delicious comfort food, perfect for any night.

Tip: Egg dough best for ravioli/tortellini, has a softer texture than semolina
Tip: Cut ravioli into half-moon shapes with a pasta or cookie cutter
Tip: Take pan off the heat before add cooked pasta to brown butter
Trick: Dust work surface, but wipe excess off the dough before filling
Trick: If you don't have a pastry bag, snip off the bottom of a disposable plastic one
Trick: Egg wash on the corners helps bind the ends together
Technique: To keep dough moist and pliable, lightly brush with egg wash
Technique: Use palms to start shaping pasta into half-moons
Technique: Shape raviolis into tortellini by pressing middle and pinching ends
Technique: Add entire sprig of fresh sage to further infuse flavors