Recipes & Pairings

With their crisp acidity and fresh fruit flavors, Sicily’s wines are versatile when it comes to food pairing. In general, white wines are better with lighter-bodied foods and fresh cheeses, while reds pair naturally with richer dishes. That said, white wine lovers can rely on Grillo to complement the entire meal, from pasta to grilled white meats and goat cheese. And the go-to for red-wine lovers is Nero d’Avola, which matches with everything from antipasti to grilled meats.

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  • Butternut Squash Ravioli

Butternut Squash Ravioli

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A crisp Grillo with citrus notes pairs well with classic squash raviolis.

Ingredients:

Pasta Dough:

  • 6 eggs
  • 3 cups flour

Filling:

  • 1 butternut squash
  • 1 tablespoon melted butter
  • ½ cup goat cheese
  • ⅓ cup parmesan cheese
  • ¼ teaspoon ground cinnamon
  • Pinch of nutmeg
  • Salt and freshly found pepper, to taste
  • Sauce
  • 5 tablespoons butter
  • 3 tablespoons white wine
  • Sage leaves, torn
  • Hazelnuts, crushed

Directions:

Pasta Dough:

Blend the eggs and flour together in a food processor (with dough blade) or stand mixer (with dough hook).

The dough will resemble a large ball in the mixing bowl when completed.

Wrap it in plastic wrap and let it rest for at least 20 – 30 minutes on the counter.

Filling:

Preheat oven to 400 degrees F. Slice the squash lengthwise and remove the seeds. Place the halves on a baking sheet cut side up and roast for 30 minutes or until very tender. Let the halves cool, and scoop out flesh into a large mixing bowl and add melted butter, goat cheese, parmesan cheese, cinnamon, nutmeg, salt and pepper. Stir to combine completely.

Finishing the dish:

Roll out the pasta on a floured surface into square sheets approximately the same size, taking care not to roll them too thin.

Place a teaspoon of filling two inches from the top and edge, and two inches apart from the the last bit of filling making rows. Use a pastry brush (or your finger) and lightly brush water in between the filling rows, horizontally and vertically. Place a second sheet over the filling and press the dough around each filling mound to expel air and seal the the two sheets together. Cut the ravioli into squares using a pizza wheel, and use a fork to make decorative crimps around the edges of the individual raviolis. Place the raviolis on a lightly floured baking sheet and refrigerate until ready to cook.

Bring large saucepan of salted water to a boil and cook the raviolis in small batches for three minutes, or until they float. Remove with a slotted spoon and place on a baking sheet until all the raviolis are cooked.

In a sauté pan, (nonstick is best) Heat the butter until it melts and bubbles and add the white wine and whisk until combined, add all the raviolis and gently combine to coat the pasta with the sauce.

Serve on a plate, and garnish with sage and hazelnuts. Makes 6 servings.