John Trotter/ Special to The Bee

“This is Devin Goodearle. He’s our chef de cuisine/executive chef. We brought pasta sheets already made with us, and here you see him rolling out the sheets to make them thinner for the tortellini that had the pea filling. We made the mix by blanching peas a little bit, sweating down some green garlic and then mixing that together with ricotta and Fiscalini cheddar. The mix we actually made here (in Sacramento) and brought with us.”

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