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BARGETTO Wine Recipes
CHAUCER'S Wine Recipes
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Seafood Ravioli with BARGETTO'S Viognier Sauce |
INGREDIENTS
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2 lb seafood ravioli(about 7 small ravioli per person)
- 2 cup BARGETTO Viognier
- 1/2 cup diced tomatoes (either red or yellow, or both)
- 1 Tbsp. finely chopped Italian parsley
- pinch of salt and white pepper
- 4 Tbsp. cold unsalted butter
- grated parmesan cheese
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DIRECTIONS
yield: serves 4
- In a 2 quart pot bring BARGETTO Viognier to a simmer.
- Add tomatoes, parsley, salt and pepper.
- Reduce by half.
- Whisk in butter.
- Serve over raviolis. Grate fresh parmesan on top.
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