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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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Dierberg  2010 Chardonnay Santa Maria Valley
Dierberg 2010 Chardonnay
Dierberg
Santa Maria Valley

$24.00

Platinum
Fess Parker 2012 Estate Chardonnay ASHLEY'S
Fess Parker2012 Estate Chardonnay
Fess Parker Winery
ASHLEY'S

$27.75

Platinum
Tom Eddy 2009 Cabernet Sauvignon Elodian
Tom Eddy2009 Cabernet Sauvignon
Tom Eddy
Elodian

$39.00

Last Call
Platinum
Five Wine Gifts in One! A Tote, two Wines, Opener & Stopper Set
Five Wine Gifts in One!
A Tote, two Wines, Opener & Stopper Set

$74.95

Red Wine Tasting Kit 4 different Red Wine Varietals
Red Wine Tasting Kit
GMWC
4 different Red Wine Varietals

$99.95

Special
Membership Rewards

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. Keller Estate
    2009 Pinot Noir
    Keller Estate
    CASA DE LA CRUZ
    Sonoma County

    $22.50

    $25.00
    Special Selection
    id: 2384
    Gold
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