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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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Deering 2008 Zinfandel Maus Vineyard
Deering2008 Zinfandel
Deering
Maus Vineyard

$37.00

Last Call
Platinum
Cade 2009 Proprietary Red Blend Napa Cuvee
Cade2009 Proprietary Red Blend
Cade
Napa Cuvee

$55.00

Last Call
Platinum
Hiatus 2010 Proprietary Red Blend APEX
Hiatus2010 Proprietary Red Blend
Hiatus Cellars
APEX

$72.00

Last Call
Garagiste
Morello  2012 Chardonnay
Morello 2012 Chardonnay
Morello Wines

$17.00

Last Call
Gold
Gemstone 2009 Proprietary Red Blend Estate Grown
Gemstone2009 Proprietary Red Blend
Gemstone
Estate Grown

$69.00

Last Call
Diamond
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*Does not apply to Sale or Specials wines.

Wild Mushroom Ravioli with Sage Butter Sauce

Vergari


Ingredients

1 12 oz. packages of mushrooms (crimini, portabello, or white)
3 packages of Wonton skin wrappers
2 Tbs. chopped fresh parsley
1/4 cup dry white wine
3 Tbs. olive oil
1 clove minced garlic
3 shallots, finely chopped
salt & pepper to taste

For the Sauce:
1 stick unsalted butter
4 fresh sage leaves
1/4 cup freshly grated parmesan cheese


Instructions

Clean your mushrooms with a damp paper towel, then roughly slice them. Set aside. Chop your fresh garlic and shallots and set aside. Finely chop your Italian parsley and set aside. Heat a large saute pan until hot. Add your olive oil, mushrooms, shallots, and garlic to the pan and saute over hot heat. When the liquid has exuded from the mushrooms, add your wine and allow it to reduce to almost nothing. Adjust the seasoning and add in the parsley. Allow mixture to cool. When the mixture is cool, roughly chop in a food processor. Use your wonton skins and place a teaspoon of mixture on the skin. Brush the edge of the skin with water and carefully cover with another skin, not allowing air to remain. Crimp the edges. When all are done, boil salted water and cook the pasta about 1-2 minutes. In another saute pan, add 1 stick unsalted butter and melt until it turns slightly brown. Add 4 fresh sage leaves and the pasta to quickly toss. Grate parmesan cheese on top of the ravioli and serve immediately.



    Suggested Pairings

  1. Trisaetum
    2011 Pinot Noir
    Trisaetum
    Ribbon Ridge Estate
    Oregon

    $45.00

    $55.00
    91 - Wine Enthusiast
    id: 2420
    Pinot Noir
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