O.C. Now: Monday

Inside Olea’s Fall Favorite: Pumpkin Agnolotti with Brown Butter and Sage

Whether it’s stuffed with English peas in the spring, sweet corn in the summer, or pumpkin in the fall, the agnolotti served at Olea in Newport Beach is a winner. For starters, the house-made pasta, shaped like open-sided rectangular pouches, is designed to hold as much stuffing as possible—more so than traditional ravioli. And then there’s the luscious brown butter sauce, which is teamed with crunchy toasted hazelnuts and crisped sage. But the secret is in the process. Here’s more about what goes into this popular dish.

Discover Nearly 100 Years of Holiday Traditions

Experience the magic of the season at the desert’s original hideaway, where nearly 100 years of traditions, festive menus, and glowing holiday moments make La Quinta Resort & Club unforgettable.

Scene and Seen: Second Harvest Food Bank’s Founders Farm Celebration

Good things happen when community organizations partner, and the new Founders Farm serves as a perfect example.