JUDGING WINES IN CONJUCTION WITH APPROPRIATE FOOD|
were judged with Pumpkin Ravioli with Sage and Butter
As presented by Celebrity Chef MICHAEL MANNERS
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squash (one large squash)
1 package wonton
250g ricotta cheese
1 large shallot
1 tbsp sage leaves
1 tsp nutmeg
2 tbsp olive oil
100g Romano or
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!
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