Turkey Ravioli with Creamy Sage Sauce
Serve with St. Supéry St. Supéry Virtu
64 wonton wrappers (makes 32 ravioli or 4 pers serving)
1 large egg - beaten
1 lbs seasoned turkey or chicken sausage links
3 tablespoons olive oil
1/2 cup chopped white onion
1 teaspoon minced garlic
1/4 cup finely chopped fersh basil
1/2 cup grated Asiago cheese
Heat the oil in a large fry pan and cook the onion and garlic until soft. Remove the sausage from the casings and add to the pan. Add the basil and continue cooking until the sausage is done – about 10 minutes. Allow the mixture to cool slightly then stir in the cheese.
Brush the edges of a wonton wrapper with the beaten egg. Place one tablespoon of the filling in the center, then place another wonton wrapper on top. Press the two sheets together making sure to remove as much air as possible. Repeat with the remaining wrappers. Cook the ravioli in salted simmering water for 5 minutes, drain, place four on each heated plated and top with 1 ounce of the sauce.
Note: The ravioli can be made ahead of time and frozen. Cook from a frozen state for 5 minutes in salted simmering water.
Creamy Sage Sauce
2 tablespoons canola oil
2 tablespoons finely chopped freash sage
1/2 cup minced shallots
1 cup St. Supéry Sauvignon Blanc
1 cup cream
Salt to taste
1/2 cup chopped walnuts - toasted
Melt the butter in a medium saucepan. Add the shallots, sage and cook over low heat for about 5 minutes. Increase the heat and add the wine. Simmer until the wine is reduced by half then add the cream. Continue simmering until about 1 cup remains. Add salt to taste, stir in the walnuts and serve over the ravioli.