Shrimp and Butternut Squash Ravioli With Basil Cream Sauce
With St. Supéry Chardonnay

Have you been afraid to attempt making your own ravioli? Daunted by the task of making fresh pasta and rolling it out properly and evenly? Well, worry no longer. I have a quick and easy solution to your woesƒ.wonton wrappers. These readily available fresh pasta squares are just the thing needed to help you create a myriad of wonderful raviolis and tortellinis. Below is a recipe which I find great for the fall and winter months, making use of the seasonal butternut squash and topping it with a rich, warming cream sauce. These raviolis also freeze well so go ahead and make a big batch to last you through the winter.

Ravioli
1 small butternut squash
1 tablespoon butter
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 pound shelled, raw shrimp
1 package 3-inch square wonton wrappers (about 50 each)
1 bunch fresh basil
1 scallion
4 ounces fontina cheese
1 egg Cream sauce
4 tablespoons butter
4 tablespoons flour
1 bunch fresh basil
2 cups heavy cream
1/4 cup grated Parmesan cheese
salt and white pepper

Rinse and pat dry squash. Cut in half and scoop out seeds. Make a few slits across the flesh and place a pat of butter on each half and sprinkle with salt and pepper. Place halves, cut side up, on a pan and cover with foil. Place in a 350 F oven and cook until tender, about one hour. Heat a medium sauté pan. Add a little oil and sauté shrimp until just underdone, about 2 minutes. Sprinkle with salt and pepper. Remove shrimp from pan and chop roughly. Chiffonade (thinly slice into strips) about 3 or 4 large basil leaves, set aside. Thinly slice scallions and set aside. Cut fontina into 25 pieces, set aside. In a small bowl lightly beat egg with 1 tablespoon of water. When squash is done, scoop out flesh and chop roughly. Combine equal amounts of shrimp and squash in a bowl (will have excess squash to use for another purpose). Add basil and scallions. Add salt and pepper to taste. Lay out two wonton wrappers. Brush lightly with eggwash. Place about 1 tablespoon of shrimp mixture into center of one wrapper. Add a piece of fontina. Top with other wonton and press together around edges to seal. Be careful and try not to rip the pasta sheets. If one tablespoon seems too much simply reduce amount. When ravioli is well sealed, cut edges neatly into a square or triangle or use a cutter to create round raviolis. Continue procedure with remaining wontons then lay them out on table to dry slightly. (If preparing to freeze raviolis, toss them in corn meal and lay them out in a sealable container with layers of parchment or wax paper in between layers.) For added flavor and color place a whole basil leave in center of a wonton and roll with rolling pin until leave is imbedded in pasta. Use this as the top wonton for the ravioli and when they are cooked the basil leaf will show through. Rinse basil and pat dry. Place entire bunch of basil into a food processor and pulse until well chopped. Add grated Parmesan and pulse. Add one cup of cream and continue to pulse until well incorporated (be careful not to pulse too long or you'll end up with butter!) In a small pan melt butter over medium heat. Add flour and whisk into a roux. Add basil cream mixture and heat slowly. Add remaining cream and salt and white pepper to taste. Keep on medium heat until thickens slightly but do not let boil. Strain cream through a fine sieve and return to pan. Cook ravioli in boiling, salted water for about 4 to 5 minutes. Remove and strain. Place on warm plate and top with warm cream sauce. Garnish with deep fried basil leaves and shaved Parmesan cheese if desired.

Makes 4 servings.

Honey Mustard Pork Loin Chops with Baked Acorn Squash and Black Bean
Pair with St. Supéry Chardonnay

Here is a wonderful dish that is well balanced and flavorful and pretty darn easy to put together. What else do you have to say? Oh, yeah, and it goes great with the St. Supéry Chardonnay!

2 1/2 pounds pork rib roast (bones in)
olive oil spray
1 1/2 cups chopped leeks
2 cloves minced garlic
3/4 cup Chardonnay
1 1/2 cups diced pears
2 tablespoons Dijon mustard
3 tablespoons honey
3 medium acorn squash
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
1/2 cup diced onions
1/4 cup diced red bell pepper
2 cups canned black beans, drained
1/4 cup chopped green onion

Clean pork roast of excess fat. Using a long, narrow knife, make an incision through entire length of loin. Spray medium sauté pan with olive oil and heat over medium high heat. Add leeks and garlic. Sauté 2 minutes. Add 1/2 cup Chardonnay and pears. Cook for 5 minutes. Place pear mixture in clean bowl and place in refrigerator to cool. When mixture has cooled, stuff into hole in pork with a spoon or spatula. Be sure stuffing is evenly distributed throughout. In a small bowl mix mustard, honey and remaining Chardonnay. Brush honey mixture over exterior of pork. Place pork in baking pan and roast in 400 F oven for 1 hour or until internal temperature of 150 F is reached. Allow pork to sit for 15 minutes before slicing. Wash squash. Cut off a small sliver on both ends, top and bottom, to create flat surfaces. Cut each squash in half and scoop out seeds. Drizzle each half with a little olive oil. Sprinkle each half with some salt, pepper and cumin. Place on baking pan, cover with foil and bake in 400 F oven for 30 minutes. Remove foil and bake another 15 minutes, until flesh is soft. Heat a sauté pan and spray with olive oil. Add onions and red peppers. Sauté until tender. Add black beans and cook to heat through. Add green onions and mix well. Place a spoonful of bean mixture in center of each acorn squash half. Top with a dollop of sour cream.

Makes 6 servings

Pesto Chicken Soup
Pair with St. Supéry Chardonnay

Mmmm! A chicken soup to warm your soul, but with a bit of greens to freshen up your day. This soup is definitely a meal in itself. With greens and chicken and pasta to boot! And hey, try substituting oysters or a hearty white fish for the chicken and create a new version that is all your own.

2 medium boneless, skinless chicken breast (5 ounce)
2 medium chicken drumsticks (or one thigh and drumstick)
1 carrot, rough chopped
1/2 medium onion, rough chopped
1 celery stalk, rough chopped
2 quart water
2 teaspoon salt
1/2 cup chopped fresh basil
1/2 cup chopped spinach leaves
1 tablespoon chopped garlic
2 teaspoons lemon juice
3 tablespoons olive oil
1 tablespoon toasted pine nuts
2 tablespoon grated high quality
Parmesan cheese
1 cup thinly sliced onion
2 tablespoon all purpose flour
1 cup dry elbow macaroni or other small pasta shape

In a large pot, combine chicken, carrot, onion, celery and water. Bring to a boil. Reduce heat and simmer for about 25 minutes. While this is cooking, prepare pesto. In a food processor, combine basil, spinach, garlic, lemon juice and 2 tablespoons of olive oil. Pulse until thoroughly chopped. Use some of the water from the stockpot if extra moisture is needed to make a paste of the pesto. When paste consistency is achieved, add pine nuts and Parmesan and pulse briefly. Set pesto aside. When chicken is tender, remove from pot, strain stock and reserve. Pick chicken from bone and cut into small pieces. Heat another large pot; add a little olive oil and heat. Add onions. Cook over medium heat until onions become transparent and tender, about 5 minutes. Add flour and stir. Add chicken and pesto, stir to combine. Add pasta and 6 cups of the remaining stock (or all of it if you prefer a thinner soup.) Continue to cook over medium heat for 10 to 15 minutes.

Makes 6 servings.

Smoked Salmon Spring Rolls
Pair with St. Supéry Chardonnay

This is an Americanized variation of a traditional Vietnamese spring roll. Most of the ingredients can be found at any well-stocked grocery, but if you can't find them there just head to the nearest Asian market (which are getting easier to find all over the country). Pay close attention to the rolling technique as a tightly rolled, firm spring roll will have a much better texture than a loosely wrapped one. Also, do not worry if you struggle through the first few rolls. Moistened rice paper is delicate and can be difficult to work with until you get the hang of it (trust me, I know!) 1 egg yolk
1/2 teaspoon minced garlic
1 teaspoon lemon juice
1/2 cup vegetable oil
1/2 cup olive oil
1/2 teaspoon sea salt
1/8 teaspoon white pepper
1 head green leaf lettuce
1 pound medium shrimp
1 package rice vermicelli
1 package, 10-inch rice paper sheets (dried)
1 pound smoked salmon, thinly sliced
1/4 cup St. Supéry Chardonnay
1/2 cup orange juice
2 teaspoons rice vinegar
1 tablespoon lemon juice
1 tablespoon fish sauce
1 tablespoon soy sauce
1/4 cup finely chopped green onions
1 tablespoon minced garlic
1 tablespoon minced ginger

Place egg yolk in medium bowl with garlic and lemon juice. Add a few drops of vegetable oil and stir with whisk. Continue to add oil in very small amounts then whisk thoroughly. Mixture will thicken as more oil is added. Trying to create a thick aioli (like a mayonnaise). When all oil is incorporated, add salt and pepper and mix. Cover and set in refrigerator. Wash lettuce and dry. Separate leaves and cut off hard central vein at base of each leaf (this hard bit can puncture the thin rice paper sheets when rolling). Peel shrimp and rinse. Bring a medium pot of salted water to a boil. Add shrimp and cook just until they turn pink (do not over cook). Remove shrimp from pot and run under cold water to stop cooking. Cut all shrimp in half lengthwise. Set aside. Bring another pot of water to a boil. Add rice vermicelli and cook until al dente (about 5 - 7 minutes depending on thickness. Strain and run under cold water to cool. Bring a medium pot of water to a boil. Pot must be at least 10-inches in diameter to allow for dipping of rice sheets. When water ready, clear an area on countertop close to the pot of water. Grasp one piece of rice paper at upper edges (around 10 o'clock and 2 o'clock on face of a clock). Dip the rice paper into water about 1/3 of its diameter. Almost instantly it will become pliable and move in water. Remove from water, flip over and grasp at the now pliable side (be careful, may be hot). Dip other 2/3 of rice paper into water until it is also pliable. Gently remove from water and lay out on flat surface. Rice paper should feel like a wet paper towel at this point. If it is too wet it will tear; if it is too dry it will feel rubbery and quickly lose its pliability. Place one piece of lettuce at very base of paper. Use a spoon or brush to spread a teaspoon or two of the aioli onto lettuce. Top with a small handful of vermicelli. Add one or two slices of salmon. Place two pieces of shrimp at the top third of piece of paper in the center. Place them pink side down. Fold sides of paper in towards center. Begin rolling paper so that the ingredients are rolled in fairly tightly. Continue to roll up to shrimp and fold over and seal. End product should be about 4-inches long, 1 1/2 - inches in diameter, and have the 2 shrimp showing visible through the top layer of rice paper. If the roll is not tight or isn't sticking, just try again. Place the completed rolls on a plate and keep covered with a damp paper towel. Rolls will last for several hours if covered and refrigerated. In a small bowl combine the remaining ingredients. Serve rolls chilled or at room temperature with dipping sauce (don't double dip!)

When we think of lobster we typically think of a rich indulgence allowed only on special occasions. Part of this reasoning is due to the fact that we often enjoy lobster while dipping it in melted butter or perhaps digging it out from under a luxurious hollandaise. The following recipe allows you to enjoy lobster that is a less calorie laden manner though no less exciting. (Substitute crawfish or shrimp if you prefer).1  pound lobster meat, cooked
1   medium pear
¹/2 medium red bell pepper
2   tablespoons chopped green onions
2   teaspoons finely chopped fresh parsley
2   tablespoons mayonnaise
2   tablespoons sour cream
2   teaspoons fresh lemon juice
¹/3 teaspoon curry powder
¹/4 teaspoon ground cumin
¹/4 teaspoon ground coriander
8   pieces phyllo dough
spray bottle of olive oil
2   teaspoons sesame seeds
¹/2 teaspoon sea salt
¹/4 teaspoon ground black pepper Chop or shred lobster meat into small pieces. Peel pear. Cut to small dice (¹/4" dice). Remove all seeds and inner membranes from pepper; cut into small dice. Combine lobster, pear, pepper and green onions in medium bowl. In a small bowl combine mayonnaise, sour cream, lemon juice, curry, cumin and coriander. Mix this dressing with lobster mixture. Set aside, covered until ready to use.Heat oven to 350ºF. On a flat surface, lay out two pieces of phyllo dough, separately. Cover remaining dough with a towel so it does not dry out. Spray a fine mist of oil over two piece of dough. Sprinkle with a little salt, pepper and sesame seeds. Layer another piece of phyllo on to each of the two pieces. Top with oil, seeds, salt and pepper. Repeat with remaining pieces (results in two sets, each 4 layers high). Cut each set into thirds, then each third into thirds again. Should end up with a total of 18 squares. Place the pieces onto a parchment lined baking sheet. Bake in oven until golden; about 5-7 minutes.To prepare napoleon, place one phyllo crisp on center of plate, top with ¹/12th of mixture (about ¹/3 cup). Top with another crisp, then more lobster and finish with phyllo. Follow procedure for remaining servings. Garnish with lemon twists and finely chopped parsley if desired.

Makes 6 servings.