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Gold Medal Wine Club
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1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Parmelee-Hill 2010 Proprietary White Blend Darcy
Parmelee-Hill2010 Proprietary White Blend
Darcy
Gold Medal - SF Chronicle Wine Competition

$12.99

Was $22.00
Sale
Gold
Picayune 2011 Sauvignon Blanc
Picayune2011 Sauvignon Blanc
91+ - Richard Jennings

$9.99

Was $18.50
Sale
Gold
Alma Sol  2010 Proprietary Red Blend Cuatro Caminos
Alma Sol 2010 Proprietary Red Blend
Cuatro Caminos
Gold Medal Winner

$12.99

Was $19.50
Sale
Gold
Shannon Ridge 2010 Petite Sirah
Shannon Ridge2010 Petite Sirah
"Single Vineyard Collection"
90 - Connoisseurs' Guide

$11.99

Was $22.00
Sale
Gold
NADIA 2012 Sauvignon Blanc Santa Barbara Highlands Vineyard
NADIA2012 Sauvignon Blanc
Santa Barbara Highlands Vineyard
GMWC Special Selection

$8.99

Was $16.00
Sale
Gold
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Save $$$ in the wine store when you buy six or more wines-- combine any wine*, any series!

*Does not apply to Sale or Specials wines.

Butternut Squash Ravioli with Oregano-Hazelnut Pesto

Hearthstone


Ingredients

For the Oregano-Hazelnut Pesto:
1 1/2 cups packed oregano
1 cup extra-virgin olive oil
1/2 cup packed basil
1/2 cup finely grated parmesan
1/4 cup hazelnuts, toasted
2 cloves garlic, finely chopped
salt & freshly ground black pepper

For the Ravioli:
2 Tbs. olive oil
4 cloves garlic, unpeeled
1 small (1 3/4 lb.) butternut squash, halved lengthwise & seeds removed
1 cup finely grated parmesan
4 Tbs. unsalted butter, browned
1 Tbs. freshly grated nutmeg
2 tsp. minced sage, plus 12 cup packed whole leaves
2 tsp. minced oregano
salt & freshly ground black pepper
1 cup canola oil
80 square wonton wrappers
1 egg, lightly beaten


Instructions

Make the Pesto: Process oregano, oil, basil, Parmesan, hazelnuts, and garlic in a food processor until finely ground. Season with salt and pepper and set aside. Make the Ravioli: Heat oven to 450 degrees. Rub garlic and squash with olive oil and place, cut sides down, on a baking sheet and bake until tender, about 30 min. Let cool briefly, and then scoop out the squash flesh and garlic cloves from their skins and pass both through a potato ricer or food mill into a large bowl; mix in Parmesan, browned butter, nutmeg, 2 tsp. finely chopped sage, oregano, and salt and pepper. Set filling aside. Heat canola oil in a 10” skillet over med-high heat; add whole sage leaves and fry until crisp, about 20 seconds. Transfer to paper towels to drain and set aside. Place 1 wonton wrapper on a work surface and place 1 Tbs. filling in the center; brush edge of wrapper with egg and top with another wrapper; seal edges. Repeat with remaining wrappers and filling. Bring a large pot of salted water to a boil over high heat; working in batches, add ravioli and cook until tender, about 2 min. Transfer to a large bowl and toss with pesto until evenly coated; arrange on a large serving platter or plates and top with fried sage leaves.



    Suggested Pairings

  1. Fulcrum
    2012 Pinot Noir
    Fulcrum
    Gap’s Crown Vineyard
    Sonoma Coast

    $45.00

    $59.00
    93 - Pinot Report
    id: 2482
    Platinum
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