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The Sparkling Wines
were judged with Pumpkin Ravioli with Sage and Butter


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As presented by Celebrity Chef MICHAEL MANNERS

Ingredients -

600g butternut squash (one large squash)

1 package wonton wrappers

250g ricotta cheese

50g walnuts

1 large shallot

50g butter

1 tbsp sage leaves

1 tsp nutmeg

2 tbsp olive oil

100g Romano or Parmigiano cheese



1. Boil 2 quarts of water over high heat. Preheat oven to 200 degrees. Roughly chop sage and walnuts, and dice shallot.

2. Cut squash into wedges, scooping out pulp and seeds. Sprinkle with salt and drizzle with olive oil. Place on a baking sheet and roast 25 minutes or until soft.

3. When cool, add squash, ricotta cheese, nutmeg and fresh ground pepper to taste into a blender and process until smooth.

4. Take wonton wrapper and add 1 T of squash mixture to the center. Lightly moisten edges of wonton wrapper with water, fold into a triangle. Press edges down with a fork on all sides to seal.

5. To prepare the sauce, heat butter in a small saucepan over medium heat to melt. Add sage, walnuts and shallots and cook for 5 minutes. Stir frequently to allow butter to brown without burning. Remove from heat, and add parmesan.

6. Add finished raviolis to water and let boil until they rise, then remove and let cool.

7. Plate raviolis and top with sauce to serve!

Click to review previous Chefs’ food recipes for this Category of Wines.

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