You must enable JavaScript®!
Gold Medal Wine Club
Impersonating:
1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
Google+ Google Plus youTube YouTube Pinterest Pinterest Instagram Instagram
Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
View AllView All Packages Package Code
Fess Parker 2011 Pinot Noir Ashley's
Fess Parker2011 Pinot Noir
Ashley's
93 - Tasting Panel magazine

$42.00

Pinot Noir
Fog Crest 2011 Pinot Noir Laguna West
Fog Crest2011 Pinot Noir
Laguna West
Gold Medal - Int'l Wine Challenge

$33.00

Pinot Noir
Joseph Jewell 2012 Pinot Noir Russian River Valley
Joseph Jewell2012 Pinot Noir
Russian River Valley
96 Pt - Top 100 Wines of 2014

$29.00

Last Call
Platinum
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. Parmelee-Hill
    2011 Pinot Noir
    Parmelee-Hill
    Estate Grown
    Sonoma

    $38.00

    $45.00
    94 - Beverage Testing Inst.
    id: 2539
    Pinot Noir
Close