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Wine and Food Pairing Salad
Glass of WinePairing to compliment each other

Pedroncelli 2004 Sangiovese - Alto Vineyards and Butternut Squash Ravioli with Gorgonzola Sauce

Presented by: Carole and Marshall Ward

Butternut Squash Ravioli with Gorgonzola Sauce

2-pound butternut squash, halved lengthwise and seeded
1 medium onion, chopped (about 1 ½ cups)
1½ tbsp. minced fresh sage
1 tbsp. unsalted butter
1 clove garlic, minced
3 ounces aged goat cheese, grated

60 wonton wrappers, thawed if frozen
1 tbsp. cornstarch
Cooking spray

1 cup fat-free milk
1 tbsp. all purpose flour
1½ tbsp. butter
½ cup (2 ounces) crumbled Gorgonzola cheese
3 tbsp. chopped hazelnuts, toasted

Preheat oven to 425° and lightly grease a baking sheet.

Make filling:
Put squash halves, flesh sides down, on baking sheet and roast in middle of oven for 30 minutes, or until flesh is very tender. When squash is cool enough, scoop out flesh into a bowl and discard skin. Mash squash with a fork until smooth.

While squash is roasting, in a skillet cook onion and sage in butter with salt and pepper to taste, over moderate heat, stirring, 5 minutes, or until onion is golden brown. Stir in garlic and cook, stirring, 1 minute.

Cool onion mixture slightly and add to squash. Add goat cheese and stir to combine well.

In a 6-quart kettle, bring 5 quarts salted water to a gentle boil for ravioli.

Put 1 wonton wrapper on a lightly floured surface, keeping remaining wrappers in plastic wrap, and mound 1 tbsp. filling in center. Lightly brush edges of wrapper with water and put a second wrapper over first, pressing down around filling to force out air and seal edges well. If desired, trim excess dough with a round cutter or sharp knife. Place on a large baking sheet sprinkled with corn starch. Repeat procedure with remaining wonton wrappers and filling.

Cook ravioli in 3 batches, in gently boiling water for 6 minutes, or until they rise to surface and are tender. Do not boil vigorously once ravioli have been added. Remove ravioli with slotted spoon; lightly coat with cooking spray, and keep warm.

For sauce:
Combine milk and flour in a saucepan, stirring with a whisk. Bring to a boil; cook for 1 minute or until thick, stirring constantly. Remove from heat. Add butter, stirring until butter melts. Gently stir in Gorgonzola.

Place 5 ravioli in each of 6 shallow bowls, and drizzle each serving with 3 tablespoons Gorgonzola mixture. Sprinkle each serving with 1½ teaspoons hazelnuts. Garnish with sage leaves. Serve immediately.

Recipe is a combination of recipes from
Cooking Light magazine, November 2007, and Gourmet magazine, January 1997

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