Tag Archives: wine pairing

tasting through rosé + pinot grigio with ava grace | planting the summer garden

Happy National Wine Day!

Yes, it is an actual holiday. I pretty much revel in that day’s festivities every day of the year, but I’m celebrating with you by sharing a couple bottles of wine that Steve and I enjoyed this past week. We finally took the plunge and made some drastic changes in our yard, and I couldn’t be more happy about them!

Although AVA Grace Vineyards kindly sponsored this post, all words, opinions, tasting notes, and photos are mine. I am happy to align myself specifically with brands that I trust and with whom I actually ENJOY, so I thank you for supporting the brands and companies that support holly & flora and allow me to keep the recipes, stories, and reviews coming your way!

I can officially say, after waiting well over a year, that we have a garden again! That might seem like a short amount of time, but for someone who has tended a garden and made countless meals and cocktails from its herbs, vegetables, flowers, and fruits for nearly 12 years, it felt like a lifetime. It’s hard to contain my excitement.

Nature surely has a way, however, of forcing you to change your direction or slow down, no matter what your plans are. Take this past Sunday. Steve and I couldn’t have chosen a windier day to plant our summer garden and paint the exterior of our house. Dirt in our faces, debris in the paintbrush, flies in our wine. Then try taking photographs in these conditions.

You get the picture. A slightly blurry one, perhaps.

So, maybe we didn’t accomplish the lines on our to-do list as fast as we would have liked, but we got all of the plants snugly settled into the soil, and we ended the day with laughter, a mandatory hot bath, and a sleepy viewing of The Hobbit: An Unexpected Journey. Gardening always makes me think of the lush landscapes the hobbits tend and the lifestyle of simplicity they embrace.

We are super excited to actually have the beginnings of a garden this month. When we moved out here to Paonia over a year ago, we didn’t have the time to plant or maintain even a simple herb garden. We inherited a mess of a vineyard and a “dirt bomb” of a yard, when we purchased this property. We went from gardening a small, lush, corner lot in suburban Denver to full-on farming 16 acres of grapevines out here on the dusty slopes of western Colorado wine country.

This year, we made an effort, despite the pressing needs of the vineyard, to dedicate a day to pause and plant a garden for ourselves. We picked up a few flats of herbs and veggies at High Country Gardens, filled up our playlist {which included DJ Frane’s aptly titled, “In the Garden”}, donned our grubbiest clothes, and chilled down the wine.

And what started out with one gifted clipping of lemon balm became an entire herb garden, once the plants hit the dirt. Dill, oregano, rosemary, basil, chervil, parsley, and thyme, along with a few varieties of mint. I’ve been waking up early and going to bed late, making sure that they’re all watered and sturdy and safe.

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rosé with a spice-roasted carrot + avocado salad | emilie raffa’s “the clever cookbook” + a GIVEAWAY

Happy Friday, everyone!

I’m celebrating extra hard because I survived Valentine’s Day at the restaurant. It was no small feat. We served over 500 guests each evening last weekend. I am still tending to my battle wounds. Couples lingered a little longer than we anticipated, so our reservations ran behind by almost an hour each night. In order to appease the anticipation and impatience of awaiting guests, we ended up having to pour nearly eight cases’ worth of complimentary Prosecco.

I’m still asking, where’s my complimentary case of bubbles?!

Today I’m changing things up a little and hosting Emilie Raffa of the Clever Carrot here on the blog. Emilie has been a longtime favorite blogger of mine, and she recently released her first cookbook, aptly titled, The Clever Cookbook. I’m giddy with excitement! It’s filled with get-ahead strategies and tips for “stress-free home cooking,” and it is quickly becoming a favorite resource in my kitchen. It was also recently named one of Epicurious’ Top 30 Most Exciting New Spring Cookbooks! Get it, Emilie!!

Emilie is kindly letting me share with you, one of my favorite recipes I’ve tried from her new cookbook, a spice-roasted carrot and avocado salad. Of course, I couldn’t resist pairing it with a bottle of wine. So, to celebrate Emilie’s cookbook release, I’m giving away a copy of her cookbook, along with a bottle of wine from my cellar that pairs perfectly with this particular salad! Simply share one of your favorite time-saving tips in the kitchen down below in the comments OR clue me in one of your favorite springtime rosés.

Cheers!

rosé with spice-roasted carrot + avocado salad | emilie raffa's "the clever cookbook" + a giveaway

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sea salt shortbread cookies with lemon curd | paired with Kracher Auslese 2011

I had every intention of sharing these cookies, along with the lemon curd, even the dessert wine, with my coworkers. I set aside 40 of them to take to work this past Saturday. Between me and Steve, we not only consumed the 15 allocated to the two of us, but we also polished off the portion reserved for the kind and hard-working chefs, servers, and managers at the restaurant. Hmmm. Yeah, sorry. Not sorry!

I just couldn’t stop eating them. I am trying not to think about the fact that, between the two of us, we ingested two sticks of butter over the course of fewer than three days. Somehow, that fact is easier to disregard, when the butter is divided among almost 60 small, heart-shaped, dainty cookies!

There is a lot to cover in this post: a recap on this modification of Emilie’s shortbread recipe over at the Clever Carrot, a how-to on Meyer lemon curd, and a review of the dessert wine that paired magically with these sweet and sour components. I’ll keep my personal update short for sake of space, but I will let you know that, in addition to eating all of these cookies, I am really winning so far this week: I overslept that 5-mile race I had signed up for. I seriously blame these cookies. Somehow, they were the culprit.

I can honestly say that I blame cookies for a lot of things. But that’s an entirely different post.

lemon curd + shortbread cookies | holly & flora


“Even if you fall on your face, you’re still moving forward.”

– Victor Kiam


I had actually made a few jars of lemon curd before reading a recent post by Emilie over at the Clever Carrot. Emilie is a chef, who believes in the concept of “healthy comfort food.” She makes amazing sourdough bread, posts useful tips, writes heartfelt posts, and creates recipes far beyond sweets. And she has a kick-ass Instagram feed. Recently, she and her boys made the cutest batch of shortbread cookies. She made a modification of shortbread that included egg yolks, since traditional shortbread recipes call for simply one part butter, two parts sugar, and three parts flour. Just looking at her post, though, made me want to roll out of bed and bake several pans of these cookies. There is nothing like the combination of lemon curd and shortbread.

lemon curd + shortbread cookies | holly & flora lemon curd + shortbread cookies | holly & flora lemon curd + shortbread cookies | holly & flora lemon curd + shortbread cookies | holly & flora lemon curd + shortbread cookies | holly & flora lemon curd + shortbread cookies | holly & flora

I only slightly modified Emilie’s original recipe and added some of my citrus salt I recently made, along with a little vanilla extract, a sprinkling of sea salt, and a slight tweak of flours. My baking session, however, was a little less eventful from hers. Simply skimming the first 100 or so words of her post will clue you in on her baking adventure. If only my two cats were that exciting.

Another component that really set these shortbread cookies apart was the addition of a little sea salt, sprinkled on top of the cookies before baking them. I used some Canadian sea salt, a gift from my dear friend, Kristy. I didn’t even know that Canada specialized in sea salt. The company, Vancouver Island Salt Co., was started by a chef, and their Fleur de Sel is Canada’s first sea salt.


sea salt shortbread cookies


  • 1 1/2 cups sifted all-purpose flour
  • 1 1/2 cups sifted almond flour
  • 2 sticks unsalted butter, cold and cubed
  • 3 egg yolks
  • 1 cup cane sugar
  • 1 1/2 teaspoons citrus salt {you may substitute regular salt}
  • 1 teaspoon vanilla extract
  • coarse sea salt for garnish
  1. Preheat oven to 325 degrees Fahrenheit.
  2. Sift the flours into a large bowl and add the cubed butter. Using your fingers, break apart the cubes of butter and incorporate the butter into the flour. See the photo above for an example of what kind of texture you’re looking for. You want pea-sized pieces of the mixture. And you can always use a pastry cutter, if you don’t want to get your hands dirty, but getting your hands dirty is half the fun!
  3. In a separate bowl, whisk the egg yolks well and add the sugar and citrus salt. Stir until incorporated.
  4. Add the egg mixture to the flour mixture and, using your fingers again, mix until the dough forms a ball, being careful not to over-mix.
  5. Flatten the dough into a disc, cover with plastic wrap, and chill for at least 30 minutes in the refrigerator.
  6. Over a piece of parchment paper, roll a portion of the dough to about a 1/4″ thick. Like Emilie, I also sandwich my dough in between two pieces of parchment paper. This makes removing the cookies SO much easier. The dough won’t stick to your rolling-pin. I don’t attempt this any other way, and this method works when rolling pie dough, too.
  7. Cut out cookies with the cookie cutter of your choice. I love these little hearts! They also make a lovely pie crust.
  8. Place on a parchment paper-lined baking sheet, sprinkle the cookies with coarse sea salt, and bake for 12-15 minutes, just until slightly golden.
  9. Remove the baking sheet from the oven and cool the cookies on it for 5 minutes. Remove the cookies with a spatula and transfer them to a wire cooling rack.
  10. Let the cookies cool completely and serve alongside a glass of Kracher Auslese and smother them with lemon curd. Better yet, make lemon curd shortbread sandwiches and chill them in the refrigerator, until you’re ready to enjoy them!
  • This recipe yields about 55 smallish cookies, depending upon the size of your cutter.
  • Make sure that you thoroughly chill your dough before cutting the cookies. You can always chill the dough down in the fridge in between batches.

lemon curd + shortbread cookies | holly & flora lemon curd + shortbread cookies | holly & flora lemon curd + shortbread cookies | holly & flora

Curd, curd, curd. Curd’s the word! Okay, I am officially delirious right about now. I think I’m still recovering from the birthday celebrations over the weekend. But, seriously, I did grow up thinking that 50s and 60s rock was the current music of my time, since I only listened to my dad’s “oldies radio” station. I didn’t discover Michael Jackson until I was nearly 13! Thanks, Dad. So, about that lemon curd! And back to being slightly serious. Of course, you can purchase some delicious lemon curd from the store, but making lemon curd is super easy and requires just a short amount of time. And, honestly, sprinkling the shortbread cookie with a little sea salt was a perfect match with the sweet-tart lemon curd.

I actually hadn’t actually tasted lemon curd before experimenting with making it this year during my citrus obsession {shocker!}. I’d even loosely used “lemon curd” as a term for describing certain wines’ characteristics. I assumed it had a creamy, rich texture and a citrus-y, tart kick. I was definitely right about that. Kind of like the California Chardonnay I’m sipping on this very moment. A basic fruit curd recipe calls for egg yolks, sugar, fruit juice, and zest. The result is a super rich, custard-like spread that pairs well with anything from scones to waffles to fresh fruit.

lemon curd + shortbread cookies | holly & flora lemon curd + shortbread cookies | holly & flora lemon curd + shortbread cookies | holly & flora lemon curd + shortbread cookies | holly & flora


meyer lemon curd


  • 2 Meyer lemons
  • 1 regular lemon
  • 1 cup cane sugar
  • 1/8 teaspoon sea salt
  • 1/2 cup unsalted butter
  • 2 large eggs
  • 1 large egg yolk
  1. Sterilize the jars you will be using for the lemon curd. I used random Mason jars and jars from store-bought relish and jellies. Since you won’t be processing these jars, you can use whichever containers you’d like, as long as you sterilize them properly. Bring a large pot of water to a boil and place the jars carefully inside. Boil the jars for at least 10 minutes. Turn off the heat and leave the jars inside the pot, until you need them in a few minutes.
  2. Wash and scrub the skins of the lemons well.
  3. Grate the zest from the 3 lemons into a stainless steel bowl. I used a Microplane. Be careful to avoid zesting any of the bitter, white pith. If you don’t have a fine zester, like a Microplane, you can take Ina Garten’s advice and simply peel the skins with a vegetable peeler and pulse it, along with the cane sugar, in a food processor.
  4. Juice all 3 lemons into the same stainless steel bowl.
  5. In a small saucepan, bring water to a boil and set the bowl over the simmering water. This is kind of like a double boiler situation.
  6. Add the sugar, salt, and butter and stir until the butter melts.
  7. In a small bowl, whisk together the 2 whole eggs and 1 egg yolk until the mixture is smooth.
  8. Strain the egg mixture through a chinois or sieve into the butter mixture.
  9. Here’s where some elbow grease comes into play. For the next 6 to 8 minutes, whisk the mixture constantly until smooth and thickened to a custard-like texture. Don’t slack!
  10. Pour the lemon curd into the sterilized jars and let the curd cool.
  11. Cover with the lids and store in the refrigerator for up to a month.
  • This recipe yielded me about 12 ounces. I divided the lemon curd into three 4-ounce jars.
  • Make sure that you use a clean spoon or knife each time you serve the lemon curd. This will keep the curd fresh and lengthen its shelf-life in the refrigerator.
  • If you can’t find seasonally available Meyer lemons, feel free to substitute with regular lemons.

lemon curd + shortbread cookies | holly & flora lemon curd + shortbread cookies | holly & flora lemon curd + shortbread cookies | holly & flora

As you well know, I sing the praises of serving dessert wine after a meal either alone or alongside a sweet treat {case in point, here, here, and here}. I chose an acidic, sweet dessert wine to accompany this shortbread and lemon curd duo. The producer of this sweet, late-harvest wine is Kracher, and they have consistently set the standard for quality, sweet wines from Austria. When I tasted the wine with the shortbread and lemon curd, I knew I had to share this experience with the staff at work. I really did have the best of intentions. I’d like to say that I dropped them on the floor or something, but in all sincerity, Steve and I ate. them. all.

I can say, however, that I’ve managed to remember to run almost every day this week!


Kracher, Auslese Cuvée, Burgenland, Austria, 2011


  • Off the vine – 60% Chardonnay, 40% Welschriesling
  • On the eyes  –  very pale yellow
  • On the nose  –  fresh aromas of ripe peaches and apricots, tropical white fruits, with a pronounced citrus blossom note.
  • On the palate  –  medium in body, not too thick on the palate, with lots of honeydew, tangerine, citrus blossom, and lychee notes, with a touch of wildflower honey. This wine has a lingering citrus-y finish and a bright acidity. This dessert wine is sweet but not cloyingly so.
  • On the table  –  perfectly paired with the creamy, rich lemon curd! This Auslese would also complement a slightly spicy Asian dish, fruit-driven desserts, and fresh goat cheese. I’d drizzle the goat cheese with a little honey and serve it along with some toasted pecans.
  • On the shelf  –  around $23 {375 mL}.
  • On the ears  –  I splurged and got five new albums from the record store on my birthday this past week. One of my favorite purchases was the latest from Digitalism. I was smitten by their 2007 album, Idealism, and I couldn’t believe I’d missed their latest effort {2011, so new-to-me}, I Love You, Dude. If you haven’t heard of this German duo, give this track a listen, and it will give you a feel for their sound.

lemon curd + shortbread cookies | holly & flora lemon curd + shortbread cookies | holly & flora lemon curd + shortbread cookies | holly & flora lemon curd + shortbread cookies | holly & floraIf you’ve been digging dessert wine lately and want to research more about it, here are a few links that will lend you a little more information:

If you make these cookies or attempt a batch of lemon curd, let me know how it all turns out! And if you score a bottle of this moderately priced, delicious dessert wine, let me know what you think. Here’s to a week filled with commitment to goals, not as many cookies, and a lot more green smoothies. At least that’s what I’ll be striving for!

Cheers!

Jayme

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bundt cake with thyme sprig

meyer lemon + thyme olive oil cakes | paired with anselmi’s “i capitelli” dessert wine

I recently read a very inspiring post on Darling magazine’s website about celebrating our small and large moments of victory, fanning the flames of our goals, and daring to actually live out those crazy dreams we have for our lives. I know I’ve been pretty wordy about goal-setting and intentions on my last few posts, but I have no apologies. We all need a little motivation; I’m seriously preaching to myself.

Lately, I’ve had a few setbacks with the goals I’ve written for myself. I dealt with a case of bronchitis, and I had to stop running for a few weeks. My work schedule has been a little unpredictable, and my finances have taken a toll. I have over-committed and have had some difficulty finding a sense of balance, in turn, hurting a couple of friends and family members as a result.

I can only pick up where I left off with those situations and do my best from this point on. I’ve slowly built my running mileage up to four miles a run, and I’ve tightened up my budget. As far as the fragile relationships go, I’m making room for quality time and making sure I am giving my full attention to the person I’m spending time with.


We have to reach for our goals but, more than that, we have to hold on and live them, until they’re the only truths we believe in.”

Megan Magers


Sometimes, it is tough holding onto our goals. When we are met with setbacks. When we’re the only ones who see any progress. When we supposedly “fail.” When no validation comes our way. It’s at those points where it is so important to stay strong and remind ourselves WHY we made our choices and commitments in the first place.

So, I’ve gotten back on my feet and am trying to make something beautiful from my mistakes. This brings me to my recent marmalade mishap: I botched a batch and couldn’t get the marmalade to set. I wanted to toss out the six jars I canned. I was livid with the results.

At first.

meyer lemon thyme olive oil cake | holly & flora meyer lemon thyme olive oil cake | holly & flora meyer lemon thyme olive oil cake | holly & flora

I could’ve thrown that batch away, and I would’ve missed out on the opportunity to expand my creativity. I’ve used that runny, but oh-so-vibrantly-tasty batch of marmalade in more ways than I would have, had it been “perfect.”  It has found its way into a ginger-soy stir-fry sauce, as a dipping sauce for gyoza, over toast, in a gin cocktail, over granola, and drizzled over these Meyer lemon bundt cakes {recipe loosely adapted from this recipe on Food Network}. I think the bundt cake glaze is my most favorite incorporation of the sweet, citrus-y jam.

meyer lemon thyme olive oil cake | holly & flora


meyer lemon + thyme olive oil cakes


  • 1 tablespoon coconut oil, in solid form
  • 1 cup all-purpose flour, plus extra for flouring bundt pans
  • 1 cup cane sugar
  • zest from 3 lemons
  • 2 large eggs
  • 1/4 cup extra virgin olive oil
  • 2/3 cup Greek yogurt or skyr
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon chopped, fresh thyme
  1. Pre-heat your oven to 350 degrees Fahrenheit.
  2. Grease the lining of the bundt pans with the coconut oil and lightly dust with flour.
  3. In a food processor, pulse the sugar and lemon zest until integrated.
  4. Add eggs, one at a time, again, pulsing until integrated.
  5. Add the olive oil and yogurt and pulse for about 30 seconds, until all of the ingredients are blended.
  6. In a separate mixing bowl, whisk together the flour, baking soda, baking powder, salt, and fresh thyme.
  7. Pour the flour mixture, in three separate passes, into the olive oil mixture, pulsing just until combined.
  8. Pour the final mixture into the greased and floured bundt pans and bake for 25-30 minutes.
  9. Remove from oven and let the cakes cool in the pan for 15 minutes.
  10. Transfer to a cooling rack. If the cakes don’t want to release easily, use a knife to separate the cake from the edges of the pan.
  • I tested this recipe using a 6-piece mini-bundt pan. If you choose to use a 12-piece mini-bundt pan, decrease the baking time, checking on the cakes after 22 or so minutes.
  • Remember to grease the middle part of the bundt pan molds! I forgot to do this, and each cake didn’t want to release easily, since that middle portion was stuck.

marmalade glaze


  • 3 tablespoons marmalade
  • 2 tablespoons coconut oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 1/2 cups powdered sugar
  1. In a saucepan, combine the marmalade, coconut oil, and lemon juice over medium heat.
  2. As soon as the mixture reaches a slow, bubbly boil, quickly reduce to a low simmer.
  3. Whisk in powdered sugar.
  4. Reduce for about five minutes or to desired thickness.
  5. Remove from heat and let stand for 20-30 minutes to thicken further, as it cools.
  6. Drizzle over lemon olive oil cakes.
  • If you don’t have any marmalade, you may substitute 3 tablespoons orange juice and simply mix all ingredients together without heating on the stove.

meyer lemon thyme olive oil cake | holly & flora meyer lemon thyme olive oil cake | holly & flora

And now, let’s take this dessert to another level.

How so? Dessert wine. After a meal, I am always excited to pair a dessert wine with my sweet baked goods or even some cheese. The citrus notes in this particular recipe pair perfectly with Sauternes, a dessert wine from the Bordeaux region of France, made from Sauvignon Blanc and Semillon grapes. I didn’t have a Sauternes on hand, but I did have a Sauternes-like dessert wine from Italy, Anselmi’s “I Capitelli”, Passito Blanco.

I hadn’t tried it before, and I was completely blown away. This nectar-like, sweet wine is complex and balanced with vibrant acidity and provided ample notes of honey, dried apricot, brûléed peaches. I would also enjoy this dessert wine simply by itself, alongside fresh fruit, or with a salted caramel crème brûlée.

meyer lemon thyme olive oil cake | holly & flora


Anselmi “I Capitelli” Passito Blanco, Italy, 2011


  • Off the vine – 100% Garganega {the primary grape used to produce Soave}
  • On the eyes  –  golden honey-hued.
  • On the nose  –  rich, concentrated aromas of white peach, sweet apricot, honey, and caramel.
  • On the palate  –  full-bodied and viscous with notes of honey, maple, and ripe peaches.
  • On the table  –  excellent alongside fresh fruit, lemon cake, light pastries, and even with steamed lobster. It can definitely stand up and complement a funky bleu cheese.
  • On the shelf  –  around $40 {375 mL}.
  • On the ears  –  I think I’ve listened to Royksopp‘s latest, and supposedly final, album, The Inevitable End {November 2014}, at least once a day for the last three weeks. Right now, my favorite track is “Skulls.” I may have danced around the kitchen with this one blasting. I’m comfortably listening to this album right now on headphones, so there won’t be any neighborly casualties. 😉 The video to this track is definitely worth checking out, especially if you have major beard crushes, like I do.

meyer lemon thyme olive oil cake | holly & floraI also want to add that it is so important to celebrate our accomplishments, the large breakthroughs and the little victories, and not just focus on the hiccups, roadblocks, or setbacks. Even though each of our victories leads us closer to our goals, we have to remember that life happens along the way, in the mix. We have to take time to revel in those small, happy moments.

Let me know if you end up making this recipe, this decadent product of an originally perceived failure. They were absolutely delicious and had the best texture, almost like a sour cream cake doughnut. I ended up eating two of these mini-bundt cakes the night I baked them. And I didn’t feel any guilt about it! It was a victorious celebration, after all, right?

Happy weekend! I’ll be tucked away inside my house for a couple of days. The forecast is calling for well over a foot of snow. We’ll see how well that prediction holds. I’m betting on maybe five inches!

Cheers!

Jayme

meyer lemon thyme olive oil cake | holly & flora

 

spring pea + arugula + spinach ravioli

This past week has been a crazy one. I think I repeat this line quite often. We have been in the midst of changing over our wines-by-the-glass list at the restaurant, which requires a lot of tasting, note-taking, and discussion amongst the sommeliers. It is an arduous but exciting process. After we make the final decisions, we send the menu proofs to the printer, make revisions, and begin the task of educating the staff on the changes. It really sounds simple on paper, but selecting the wines is also a battle of politics – which distribution company needs support, which winery needs recognition, which varietals are our guests demanding…and, the most important question, which bottle would I most likely reach for at the end of a long shift for a much-needed sip?

Sigh.

On a brighter note, the garden is progressing quite beautifully, and our seedlings are growing up, with only minor casualties along the way. I did lose a few basil sprouts due to the indecisive weather patterns we have been dealing with; however, two of our cold-hardy plants, arugula and parsley, remained alive over the winter and have already given us an early spring harvest. There really is nothing like heading outside to the garden, clipping fresh vegetables and herbs, and, moments later, cooking up something fresh and delicious with them.

I was recently inspired by a post from one of the new contributors at the Kitchn, Sarah Crowder. She is also the author of the blog, Punctuated with Food. Her recipe for Minty Pea & Arugula Wonton Ravioli was visually captivating and sounded delicious. I had never used wonton wrappers to make ravioli, so I was up for the challenge. It was the ease of the process, however, that sealed the deal on my trying a twist on her recipe.

I poured myself a glass of Chardonnay and set out to clip some of the aforementioned spring arugula. It was about to flower, so it had to be harvested soon, in order to preserve its optimal flavor. I called up a good friend and asked her to join me for a glass. One glass turned into two, and this quick and simple recipe turned into a lovely afternoon snack.


Spring Pea + Arugula + Spinach Ravioli


  • 1/2 cup spring peas {about 24 pods or 3 1/2 ounces}
  • 2 cups loosely packed arugula
  • 1 cup loosely packed spinach
  • 1 tablespoon high-heat oil, like safflower oil
  • 1/4 cup coarsely chopped white onion
  • 4 cloves garlic
  • 1/4 teaspoon Italian seasoning {I use my dried herb blend from the garden}
  • 1/4 cup shredded Parmigiano Reggiano cheese, plus more for garnish
  • 1/4 cup Ricotta cheese
  • 1 tablespoon heavy cream {more, if you want a creamier filling}
  • salt and pepper, to taste
  • squeeze of fresh lemon juice
  • 1 egg, slightly beaten, plus 1 tablespoon of water
  • 4 tablespoons unsalted butter or olive oil, for the sauce
  • 1/4 cup toasted pine nuts, for garnish
  • micro-greens, chives, or sprouts, for garnish
  • 72 wonton wrappers

Begin by setting aside a large bowl of ice and water. In a medium saucepan, bring 1/2 inch of water to a boil. Carefully toss the shelled peas into the water and cook for only one minute. Add the arugula and spinach and continue boiling for another 15 seconds. Drain the water and transfer the veggies to the ice water bath. Strain the veggies, removing any cubes of ice. Set aside.

In a sauté pan, heat the safflower oil over medium-high heat. Toss in the onion and garlic, along with a pinch of salt, and sauté for four minutes, until the onions are slightly caramelized and toasty. Remove from heat and set aside.

In a food processor, combine the peas, arugula, spinach, and onions & garlic mixture. Add the Italian seasoning, cheeses, and heavy cream to the food processor. Pulse to your desired consistency. I like a coarser filling. Season with salt and pepper to taste. If you desire a richer consistency, add a little more heavy cream or pulse the mixture a little longer.

This is the fun part – stuffing the wonton wrappers to make the ravioli. Set out 36 wrappers on a baking tin or other surface. Measure 1/2 tablespoon of the filling and place in the center of each square.

In a small bowl, whisk the egg and water together to prepare the egg wash. Brush the egg mixture on the outer edges of the wonton square and carefully place another wrapper on top, pressing lightly to seal. Try pressing out any air pockets by lightly squeezing from the center toward the outer edges. I enjoy a little less “pasta-y” {not exactly a word, but I think you get the idea!} ravioli, so I used a ravioli cutter and trimmed them a little. I think they turned out pretty darned adorable!

Like Sarah mentioned, you can freeze the uncooked ravioli, if you are not ready to enjoy them right away. This is a perfect solution for make-ahead meals. I will definitely experiment with other fillings over the summer and pack them away for future enjoyment!

To cook the ravioli, toss 6 pieces into boiling water for a strict 2 minutes. I found that if I cooked them longer, they would burst. For the sauce, I tried two variations – a simple browned butter sauce {shown in these photos} and a simple toss of extra virgin olive oil, with a squeeze of lemon juice. I liked both options equally. The browned butter sauce was rich and savory, whereas the olive oil and lemon juice combination was vibrant and fresh. I garnished the ravioli with fresh chives from the garden, toasted pine nuts, and micro-greens.

If you haven’t ever made browned butter and feel a little intimidated, this visual tutorial helped me conceptualize the process. You’ll feel even more accomplished and versatile as a home cook, when you can make a good browned butter sauce!

I paired this recipe with one of my favorite Chardonnays. The wine really shines with the browned butter preparation. I also added a squeeze of fresh lemon juice over the finished dish to add a needed dash of acidity. The flavors and textures really came together. A wine with great acidity, like a squeeze of lemon, also fills in the gap, when acidity is missing from a dish. A mouth-watering sip of crisp wine encourages the next bite and brings balance to the pairing.


Paul Lato “le Souvenir” Chardonnay, Sierra Madre Vineyard, 2011


  • On the eyes – brilliant, pale straw.
  • On the nose – toasted hazelnut, baked apple tart, squeezed lemon, orange blossom, with hints of vanilla.
  • On the palate – rich-textured, exhibiting notes of baked apples, Meyer lemon, honeyed hazelnuts, with a lingering finish and medium acidity.
  • On the table – perfect alone or with poached halibut, roasted chicken, and pasta dishes with either lean or rich sauces.
  • On the shelf – about $75 {yep, I splurged}.
  • On the ears – paired with Phantogram’s “Black Out Days” from their recent album, Voices. Steve and I saw them perform at the Ogden here in Denver last month, and I have listened to their current album at least 50 times. Truth. I think I chose this track not only because of the harmonic layers and trance-like beats, but also because I can really identify with the “crazy voices in my head” theme, as of late. Good wine always helps quiet those crazy thoughts, though. 😉

Have a great weekend, sip something delicious, and, even better, share it with a friend!

Oh, I almost forgot. I am also posting more about wine on my new Tumblr blog, Sommthing to Talk About. Steve thinks the title is a tad silly, but I dig catchy, witty plays on words! I will be directly linking to all of the wine posts that I write for the Kitchn, so it will be easier to follow those. It is wine-focused and is still taking shape, but you can find me there now, as well! Cheers!