Mushroom Ravioli
10 ounces mushroom ravioli or cheese-filled ravioli
2 tablespoons olive oil
2 ounces shiitake mushrooms, sliced
4 ounces button (table) mushrooms, sliced
1 clove garlic, minced
1/4 cup brandy
1 cup heavy cream
1/2 teaspoon nutmeg
Salt and pepper
1/2 cup grated parmesan cheese
Directions: Prepare ravioli according to package directions; drain. Next, over medium heat, pour olive oil in a skillet and cook mushrooms until tender. Add garlic and brandy, and cook for 2 minutes. Slowly stir in heavy cream and bring to a simmer. Season with nutmeg, salt, and pepper. When cream has thickened, stir in 1/4 cup of parmesan cheese. Then, stir in cooked ravioli, and gently simmer for 1 to 2 minutes. Serve with parmesan, garlic bread, and salad. Makes 2 servings.
Excerpt from Love at First Bite, The Unofficial Twilight Cookbook, by, Gina Meyers
Pairs well with Papagni Cabernet Sauvignon, 2013, buy here: https://papagniwines.com/buy-wine/2013-cabernet-sauvignon/
Our 2013 Cabernet Sauvignon is produced from grapes grown at the idyllic Olive Hill Vineyard in Sonoma. The cool ocean breezes that travel from the northwest through the vineyard combined with the gravelly loam soils creates a wine of amazing elegance and character showcasing lavish flavors of dark berry, sweet spice, cedar and tobacco followed by finely tuned tannins.
This hand crafted wine was bottled unfined & unfiltered after aging for 18 months exclusively in French oak.
750 ML
