Pairing by Chef John Frabotta of Ducey’s Restaurant
The earthy mushroom ravioli pairs wonderfully with the woody character of our 2010 Cuvee Rouge! This vintage has 42% Grenache, 31% Mourvedre and 25% Syrah.
A mixture of four types of mushrooms and two cheeses encased in wonderful homemade ravioli. Savory and satisfying. Best served with a cream or alfredo sauce, either store-bought or your very own. A great experience for a fan of mushrooms! Note: A good white wine may be substituted for beef broth for a vegetarian option!
Category : Winter Pairings
For the Filling
1/4cup sliced shiitake mushroom
1/4cup sliced oyster mushroom
1/2cup sliced cremini mushroom (baby portabella)
1/2cup sliced white button mushrooms
2 garlic cloves, sliced
1/4teaspoon fresh ground black pepper
1/8teaspoon sea salt
1/4teaspoon onion powder
1/4teaspoon garlic powder
1/8cup beef broth
1 tablespoon olive oil
1 cup ricotta cheese
1/4cup parmesan cheese
1/2cup of coarsely chopped mixed mushrooms
For the Ravioli
3 cups unbleached white flour
FOR THE SAUCE:
One 10 ounce package of frozen chopped spinach (thawed)
1/4 cup of olive oil, divided
1 clove of garlic – crushed
1/4 teaspoon of crushed red pepper
2 cubes of chicken bouillon
1 1/2 cups of heavy cream
3/4 cup grated parmesan cheese
Salt & black pepper to taste
Melt butter in pan.
Add olive oil to melted butter.
Let mushrooms sweat until they release their juices.
Add pepper, salt, and onion/garlic powder.
Add 1/8 cup beef broth and let mixture reduce.
Once reduced, remove from heat and let cool.
Add cheeses to blender/food processor.
Add cooled mushroom mixture to cheese.
Blend together until smooth.
Add more broth if mixture is too thick.
Remove mixture to bowl stir in 1/2 cup of mixed mushrooms.
THE DOUGH: Sift flour and salt together.
Place flour mixture on a board, making a well in the center of the flour.
Drop eggs into the flour well, using your hand or a fork, break the yolks and beat eggs slightly.
Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough.
Knead dough well, until smooth; cover the dough and let it rest for 15 minutes.
Cut dough in half and roll each half of the dough out on a floured board, into a very thin sheet (about 1/16 to 1/8 inch thick).
FILLING THE RAVIOLI: Drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 inches apart all along the dough.
When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough.
Using your fingers, gently press dough between each dab of filling to seal it.
Cut ravioli into squares with a pastry cutter, or very sharp knife.
DRYING THE RAVIOLI: Allow ravioli to dry for one hour before cooking.
COOKING THE RAVIOLI: Drop ravioli into 6 to 8 quarts of boiling, salted water and cook for about 10 to 15 minutes, or until dough is tender.
Remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon, and drain well.
Serve hot and enjoy with your favorite cream sauce.
In a medium sized skillet combine 4 tablespoons of olive oil (divided from the 1/4 cup), crushed garlic clove, spinach, bouillon cubes, and crushed red pepper. Sauté over medium high heat until the garlic turns golden brown (7-10 minutes), making sure that the bouillon cubes are completely dissolved, then remove from heat. In a blender, combine cooked spinach mixture, heavy cream, and parmesan cheese. Liquefy mixture until it reaches a uniform consistency. Add salt and black pepper to taste, then serve over a pound of your favorite pasta. Enjoy your meal!
2010 Cuvee Rouge