Stanley's Supper Box: Tortelloni alla Genovese Sparkling Rosé From one of the oldest

From one of the oldest continually producing wineries in Burgundy

Finally -- a marsala that's cheap enough for cooking but so delicious you'll be luck if any of it makes it into the pan

de-stemmed for suppleness & dark fruit notes

and used oak barrels

Stanley's Supper Box: Tortelloni alla Genovese Sparkling Rosé From one of the oldestBring a large stockpot of salted water to a rolling boil and add your tortelloni, making sure not to crowd them too much. Boil for 6 8 minutes or until all the tortelloni float at the top of the water. Drain the tortelloni but save about a cup of the pasta water on the side. Toss together the tortelloni, 1 tablespoon of butter, and 3 4 tablespoons of pesto. Use the reserved pasta water to make the sauce silkier if necessary. Finish with parmesan.