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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!
Garagiste Series
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Dierberg  2010 Chardonnay Santa Maria Valley
Dierberg 2010 Chardonnay
Dierberg
Santa Maria Valley

$24.00

Platinum
Chesterfield 2005 Syrah Murphy's Reserve
Chesterfield2005 Syrah
Chesterfield
Murphy's Reserve

$26.00

Last Call
Gold
Martellotto 2012 Cabernet Franc M by Martellotto
Martellotto2012 Cabernet Franc
Martellotto Wines
M by Martellotto

$26.00

Gold
Martellotto 2013 Chardonnay M by Martellotto
Martellotto2013 Chardonnay
Martellotto Wines
M by Martellotto

$19.00

Gold
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

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.

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. Sierra del Mar
    2012 Pinot Noir
    Sierra del Mar
    Monterey County

    $18.50

    $25.00
    Special Selection
    id: 2349
    Gold
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