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Oceano Wines

Food Pairings

Red Ravioli by Sara Maule

Wine Pairing: Oceano Pinot Noir, Spanish Springs Vineyard, San Luis Obispo

I love the brightness of the Oceano Pinot Noir, that matches very well with the fresh tomato sauce of the red ravioli. The silky wild berries aromas match perfectly with the creaminess of the ricotta, while the full body and the smooth tannins of this wine keep up with the acidity and the saltiness of the Parmigiano Reggiano. Red Ravioli & Oceano Pinot Noir definitely create a foolproof marriage!

Red Ravioli by Sara Maule

Serves 4.

For the pasta:
1 and 2/3 Cup of all-purpose flour
Bread crumble to sprinkle over the ravioli – q.s
2 eggs
1 tablespoon of tomato paste

For the filling:
1 cup of Fresh ricotta
1 cup of Parmigiano Reggiano
Basil q.s.
Salt & Pepper to taste

For the sauce:
Salt & Pepper
Basil
1¼ cup of butter
Chives
Thyme
Sage
Fresh cherry tomatoes (optional)

Tip the flour into a wide bowl and form a well, put the eggs and the tomato paste in the middle and mix it up with a fork, incorporating the flour little by little. Knead the mix with your hands until you reach a smooth, elastic dough. Wrap the dough in plastic wrap and place it in the fridge for at least 30 minutes.

In the meantime, let’s prepare the filling: put in a mixer the ricotta, the grated parmesan cheese, the basil (torn by hand), season with salt and pepper and turn on the mixer until the ingredients are blended. Transfer the mix in a piping bag.

Roll out your dough with a pasta machine until very thin. Make rectangles from the pasta sheets (make sure they match precisely) and put tablespoons of filling on one side of the sheet. With a cooking brush, wet the edge of the sheets with water so that the dough will stick perfectly and won’t open while cooking. Cover with another pasta sheet and make sure they stick perfectly.

Create your ravioli with the help of a “Coppapasta” pasta ring and place them on a tray, covering them with the breadcrumbs. You can shape your ravioli as you prefer.

Put your ravioli in salted boiling water for few minutes, until they come to the surface. In a pan, melt the butter, stir in the drained ravioli, complete your red ravioli with the chopped aromatic herbs and a pinch of black pepper. If you are a fan of fresh tomatoes, in the final pan you can melt the butter and add some fresh cherry tomatoes, prior adding the drained ravioli. Serve right away. 😊

 


 

Dungeness Crab Cakes with Chardonnay Beurre Blanc Sauce

Wine Pairing: Oceano Chardonnay, Spanish Springs Vineyard, San Luis Obispo County, California

The bold citrus fruit flavors and crisp acidity of Oceano Chardonnay are a perfect match for the salinity and spice of these delectable Dungeness Crab Cakes, while the wine’s creaminess pairs seamlessly with the silky Beurre Blanc sauce.

Dungeness Crab Cakes with Chardonnay Beurre Blanc Sauce

For the crab cakes:

Ingredients:
1 pound lump Dungeness crabmeat
1 egg, large
¼ cup mayonnaise
1 tablespoon soy sauce
½ teaspoon wasabi paste
½ teaspoon fine sea salt
½ cup Panko bread crumbs
1 tablespoon finely minced chives
2 tablespoons butter for frying
16 chive stalks for garnish

Whisk egg in a medium glass bowl, add the mayonnaise, soy sauce, wasabi paste, and salt. Whisk until well combined and set aside. In a large glass bowl combine the crabmeat, breadcrumbs, and chives. Gently toss to combine, being careful not break up the chunks of crabmeat. Pour the egg mixture into the crab mixture and lightly toss together. Refrigerate for ten minutes, then form the crab cakes into 8 equal patties. Place crab cakes on a baking sheet and refrigerate for 30 minutes.

Heat one tablespoon of butter in a large non-stick skillet. Gently transfer four of the crab cakes into the skillet and pan fry until golden brown and slightly crisp (about 3-4 minutes per side.) Transfer to a warm baking sheet in a 250 degree F oven. Heat the remaining tablespoon of butter and pan fry the remaining crab cakes. When done, transfer to the baking sheet and keep warm until the Chardonnay Beurre Blanc sauce is finished.

For the Chardonnay Beurre Blanc sauce:

Ingredients:
½ cup Chardonnay
2 teaspoons shallot, finely minced
½ pound very cold salted butter, cut into 10 cubes
Salt and finely ground white pepper to taste

 


 

Oven Roasted Chicken Stuffed Under the Skin with Gruyere, Cremini Mushrooms and Ricotta

Wine Pairing: Oceano Pinot Noir, Spanish Springs Vineyard, San Luis Obispo

The bright red fruit flavors of Oceano Pinot Noir are an excellent match for the earthy flavor of roasted chicken and Cremini mushrooms, while the silky smooth tannins and full body accentuate the creamy cheese stuffing in this dish.

Oven Roasted Chicken Stuffed Under the Skin with Gruyere, Cremini Mushrooms and Ricotta

For the Cremini mushrooms:

Ingredients:
8 ounces Cremini mushroom caps, stems removed, finely diced
2 tablespoons butter
1/8 teaspoon salt
1/8 teaspoon black pepper

Heat the butter in a small skillet over medium heat. Sautee the finely diced Cremini mushroom pieces until soft, approximately 3-4 minutes. Set aside and let cool. Drain before using in the stuffing.

For the stuffing:

Ingredients:
4 tablespoons butter, softened
¾ cup whole milk ricotta
2 ounces Gruyere cheese, hand grated
Sauteed Cremini mushroom cubes, from above
¼ teaspoon dried sage
¼ teaspoon dried thyme
1 teaspoon sea salt
½ teaspoon black pepper

Combine all ingredients in a medium glass bowl until ready to use.

For the stuffed chicken:

Ingredients:
1 medium chicken, backbone removed and splayed
1 tablespoon butter, softened

Tip: Ask your butcher to remove the backbone from a 3 to 4 pound whole chicken and splay the chicken flat. Leave the skin intact because you will be placing the stuffing under the skin.

Place the chicken on a half sized baking sheet. Using your fingers start at the neck of the chicken and loosen the skin from the breast meat. Carefully work all the way to the thighs and the legs to form a large pocket under the entire skin. Gently work the stuffing introducing small handfuls at a time until it is equally distributed from the neck to the drumstick. Seal the loose ends of the neck skin with two toothpicks. Gently massage the outer surface of the chicken skin with one tablespoon of butter making sure to cover the entire surface.

Preheat oven to 375 F. When hot, place the chicken and baking sheet on a middle rack. After 20 minutes reduce heat to 350 F and continue to roast until the internal temperature of the breast is 165 F (approximately 45 – 55 minutes) and the skin is browned and crispy. Let rest for 10 minutes before cutting into 4 pieces.

Serves 4.