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Carte Blanche

Spring Pea and Ricotta Ravioli with Brown Butter and Sage

Carte Blanche Pinot Noir Sun Chase Vineyard

2022 Sun Chase Pinot Noir

ACQUIRE

The sweetness of spring peas and richness of ricotta balance Pinot Noir’s acidity and savory depth.

Ingredients

  • 1 package fresh pasta sheets
  • 1 cup ricotta cheese
  • ½ cup fresh or frozen peas, mashed
  • ¼ cup Parmesan cheese
  • 1 egg yolk
  • 4 tbsp butter
  • 6-8 fresh sage leaves
  • Salt and pepper to taste

Method

  1. Mix ricotta, peas, Parmesan, and egg yolk. Season with salt and pepper.
  2. Spoon filling onto pasta sheets, fold over, and seal.
  3. Boil ravioli for 2-3 minutes.
  4. Melt butter in a pan, add sage leaves, and cook until butter browns. Toss ravioli in butter and serve.
ALL RECIPES
Carte Blanche - Napa Valley
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