Bargetto Winery

Recipes & Pairings

Seafood Ravioli with Viognier Sauce

by Greg Flores

Delicate seafood ravioli are served with a silky, wine-forward sauce made from Bargetto Viognier, fresh tomatoes, Italian parsley, and butter. The Viognier is reduced to concentrate its bright fruit and floral character before being finished with cold butter for a smooth, luxurious texture. A sprinkle of freshly grated Parmesan adds the perfect savory finish.

Fact Sheet
Prep Time
5 minutes
Cook Time
15-20 minutes
Difficulty
Easy
Servings
4 appetizers / 2 main dishes
Cook With
SCM Basor Vineyard Viognier

This wine is bursting with aromas of peaches, apricots, and tropical fruits. On the palate the wine starts full bodied with an oily, viscous, plush mouthfeel that is then followed by a nice crisp bright acidity.

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Ingredients

  • 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 T. finely chopped Italian parsley
  • pinch of salt and white pepper
  • 4 T. cold unsalted butter
  • grated parmesan cheese

Directions

  1. In a 2 quart pot bring BARGETTO Viognier to a simmer.
  2. Add tomatoes, parsley, salt and pepper.
  3. Reduce by half.
  4. Whisk in butter.
  5. Serve over ravioli. Grate fresh parmesan on top.

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