Acorn Squash Ravioli with Rosemary Cream Sauce

Born of a family-wide love of ravioli and an overabundance of acorn squash, this delicious pairing goes wonderfully with our Pinot Noir. The sweetness of our Alpine Dessert wine (used in the sauce) pairs nicely with the natural sweetness of home-grown squash to bring out warm, earthly flavors, complimented with a touch of rosemary. Our go-to recipe for holidays and special events, this dish is in season all year round.

• 2 Tbsp olive oil
• 1 shallot, chopped fine
• 2 cups acorn squash
• 1/4 cup Alpine Dessert Wine
• 2 tsp salt
• 1 tsp brown sugar
• 2-1/4 cup flour
• 1 cup water

In a large saucepan over medium heat, sauté shallot in olive oil until fragrant and golden brown. Add squash, Dessert Wine, salt, and brown sugar. Reduce heat and simmer for 10-15 minutes.

Combine water and flour. Roll out onto a floured surface. Fold, and roll again, repeating until dough is smooth. Roll to 1/4 inch thickness. Using a small inverted drinking class, cut 2- or 3- inch circles out of the dough.

Spoon squash mixture onto half of each circle. Fold circle in half and seal tightly with a fork. Boil ravioli for 4-6 minutes in 3 quarts of water, or until all ravioli float.

• 1/2 cup cream cheese
• 1-1/2 cup water
• 2 Tbsp nutritional yeast
• 1 Tbsp butter
• 1/4 cup shallot, chopped fine
• 1 cloves garlic, minced
• 1 tsp rosemary
• 1/4 cup Alpine Dessert Wine
• Salt and pepper to taste

Combine water, cream cheese, and nutritional yeast and blend thoroughly. Set aside

In a large saucepan, heat butter until melted. Add sallot, garlic, and rosemary. Sauté 2-5 minutes, or until shallots are translucent.

Add cream cheese mixture and Dessert Wine. Bring to a boil, then reduce heat and simmer for 15-20 minutes. Salt and pepper to taste.

To serve, arrange ravioli on plates and cover with sauce. Garnish with a sprig of fresh rosemary or parsley and serve with Stone Cottage Cellars Pinot Noir.