Seneca Lake Wine Trail Pasta & Wine Recipes. Menu of Recipes

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1 Seneca Lake Wine Trail 2014 Pasta & Wine Recipes Menu of Recipes The following is a list of participating wineries and next to their name is the recipe they have been submitted to us here at the Seneca Lake Wine Trail office. If you need further clarification, please feel free to contact the wineries directly. Happy sampling! A. Ravines Wine Cellars, none provided in advance B. Belhurst Winery, Tortellini with Peas & Pancetta C. White Springs Winery, none provided in advance D. Fox Run Vineyards, Ginger Soy Soba Recipe E. Serenity Vineyards, Greek Pasta Salad F. Seneca Shore Wine Cellars, Peasant Soup G. Anthony Road Wine Company, Baked Pasta with Sausage H. *not participating in this event I. *not participating in this event J. *not participating in this event K. *not participating in this event L. Villa Bellangelo, Gnocchi alla Bellangelo M. Fruit Yard Winery, Chicken Vegetable Soup N. Hickory Hollow Wine Cellars, Puttanesca O. Glenora Wine Cellars, Penne Rosé Pasta P. Fulkerson Winery, Creamy Tortellini Soup Q. Rock Stream Vineyards, none provided in advance R. Lakewood Vineyards, Savory Spirals S. Castel Grisch Winery, Peanut Butter and Jelly Pasta T. Catharine Valley Winery, none provided in advance U. J.R. Dill Winery, J.R. Dill Bayou Tortellini V. Atwater Estate Vineyards, Butternut Squash Lasagna w/ Lively Run Goat Cheese, Sage and Breadcrumbs W. Chateau LaFayette Reneau, Orzo Puttanesca X. Leidenfrost Vineyards, Family-Style Stuffed Shells Y. Hazlitt 1852 Vineyards, Hazlitt's World Famous Pizza Casserole Z. Penguin Bay Winery, Spicy Tuscan Linguini Soup AA. Standing Stone Vineyards, Penne in Creamy Tomato Sauce BB. Caywood Vineyards, none provided in advance CC. Wagner Vineyards, Penne Pasta with Red Wine Sausage & Artichoke DD. Lamoreaux Landing Wine Cellars, Butternut Squash Ravioli EE. Kings Garden Vineyards, Veggie and Pasta Salad Toss FF. Zugibe Vineyards, Homemade Herbed Gnocchi with Garlic Parmesan Cream Sauce GG. Three Brothers Wineries & Estates, Orichette w/ Roasted Campari Tomato & Garlic Basil Sauce HH. Ventosa Vineyards, none provided in advance

2 Looking for local food? Many of our member wineries use as much local produce in their event recipes as is practical. They believe that it is not only the responsible thing to do, but also believe that locally sourced foods are fundamentally superior to those trucked into our region from far away. The Finger Lakes Culinary Bounty is a nonprofit organization dedicated to strengthening connections across the Finger Lakes food system and celebrating local farms, foods, beverages, culinary talent, and businesses. The organization works to promote regional cuisine and agritourism, advocate for regional farms and foods, and act as an informational resource for members, residents, and visitors. Check out to find a current directory and map of local food growers and retailers in the Finger Lakes. And when you see the Finger Lakes Culinary Bounty logo displayed at a business, you know they carry local products.

3 BELHURST WINERY Tortellini with Peas & Pancetta Serves 4 12 oz. three cheese tortellini 4 oz. pancetta, diced ¼ cup chopped leeks 3 tsp. fresh garlic, minced 1 tsp. fresh thyme leaves 1 cup fresh or frozen peas ½ cup heavy cream 3 tbsp. unsalted butter ¼ cup grated parmesan cheese ¼ cup shredded asiago cheese Kosher salt and fresh cracked black pepper to taste Cook pasta according to package direction, reserving ¼ cup of the liquid. In a large skillet, cook the pancetta over medium heat until crisp but still tender. Remove from the pan and set aside. Add leeks and garlic and sauté in pan drippings until both are tender and fragrant. Add in heavy cream and simmer, reducing liquid by 1/3 Add in peas and cooked pasted and simmer until heated through. Remove from heat and fold in butter and both cheeses. Adjust seasoning to taste. FOX RUN VINEYARDS Ginger Soy Soba Recipe Makes individual appetizers bites. Total Time: 15 minutes. 2 oz. soba noodles Salt and pepper as per taste 1 tsp. sesame seeds, lightly toasted Little chopped scallion green and cilantro for garnish Sweet Ginger Sauce: 2 tsp. soy sauce ½ tsp. ginger, minced 2 tsp. sesame oil/grape seed oil/any neutral oil ½ tsp. chili oil ½ tsp. rice wine vinegar 2 tsp. honey salt and pepper as needed Mix all the ingredients for sweet ginger sauce in the bowl, check for the seasoning. Keep it aside (the quantity sauce may look very less but it will be enough). Boil the soba noodles as per the instruction on the package, If you need them cold drain well with the cold water once they are cooked or just drain the water in which they boiled if you like them hot. Add the sauce, sesame seeds and toss the noodles well, check for the seasoning one last time and serve them in an individual soup spoon as shown in the picture or in small appetizer bowl as appetizer bites. Garnish each with chopped scallion and cilantro. Serve with Fox Run Semi-dry Riesling

4 SERENITY VINEYARDS Greek Pasta Salad 1 lb. Rotini or penne pasta ½ onion, finely chopped 1 red bell pepper, finely chopped 10 cherry tomatoes, cut into quarters ¾ cup of sliced black olives 1 cup Greek dressing (can use bottled) ½ cup crumbled feta cheese Cook pasta till its al dente. Prep the vegetables. Combine pasta, vegetables, olives and dressing in a large bowl. Add a generous amount of the Greek dressing to the salad. Let marinade for at least an hour or two to allow flavors to meld. Add the crumbled feta to the salad just before serving, so as the cheese does not get soggy. Serve and enjoy. SENECA SHORE WINE CELLARS Peasant Soup 1 lb. ground beef 1 onion, chopped 2 tbsp. olive oil 1 can tomato soup 1, 15 oz. can green beans 1 cup small pasta shells, cooked salt and pepper to taste In skillet, heat oil and sauté onion until soft and translucent. Add ground beef and cook until no longer pink. Add tomato soup, green beans, pasta, and salt and pepper. Cook until heated through. Serve with a loaf of crusty bread and a glass of Seneca Shore Red Knight.

5 ANTHONY ROAD WINE COMPANY Baked Pasta with Sausage from Martha Stewart Everyday Foods Serves 8 1 tbsp. olive oil 1 medium red onion, chopped 4 garlic cloves, minced ¼ cup dry white wine or vodka 1, 28 oz. can whole tomatoes with juice, lightly crushed with hands ½ tsp. dried oregano ½ cup heavy cream 1 lb. rigatoni 10 oz. baby spinach 12 oz. sausage (smoked chicken, pork or turkey sausage), halved lengthwise and sliced ¼ inch thick 6 oz. fontina cheese; 4 oz cut into ½-inch cubes, 2 oz coarsely grated ¼ cup grated parmesan cheese coarse salt and ground pepper Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add onion, cook until translucent, about 3 minutes. Stir in garlic. Remove from heat; add wine/vodka if desired. Return to heat and cook until almost evaporated, 1 minute. Stir in tomatoes and oregano, cook until tomatoes are falling apart, 10 to 15 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt & pepper. Meanwhile, preheat oven to 400 F. Cook pasta in boiling water until al dente, according to package instructions. Add spinach, and cook just until wilted. Drain, and return contents to pot. Add tomato sauce, sausage and cubed fontina cheese to pot; toss to coat. Season with salt & pepper. Divide evenly between 2 shallow 1 ½ qt baking dishes. Top with grated fontina and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes. Enjoy with a glass of Anthony Road wine!

6 VILLA BELLANGELO Gnocchi alla Bellangelo! (Italian Eggplant Gnocchi Bake) Prep Time: 15 minutes Cooking Time: 40 minutes Serves 4 12 oz. frozen or fresh plain gnocchi 1½ tbsp. extra-virgin olive oil 1 medium white onion, diced Kosher salt 2 small Italian eggplant (about 1 pound), diced 1¼ cups store-bought roasted garlic marinara sauce ¼ tsp. crushed red pepper flakes 1½ oz. shredded provolone Sprigs fresh basil or oregano, for garnish, optional Preheat the oven to 475⁰F. Bring a large pot of water to a boil. Add the gnocchi to the boiling water and cook according to the package directions; drain, reserving ½ cup of the cooking liquid. Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the onions and 1/8 teaspoon salt and cook, stirring occasionally, until soft, about 5 minutes. Add the eggplant and cook, stirring occasionally, until the eggplant is very soft and the onions are golden brown, 10 to 12 minutes. Remove from the heat. Add the gnocchi, reserved cooking liquid, marinara sauce and red pepper flakes to the skillet with the eggplant mixture and stir to combine. Transfer the eggplant-gnocchi mixture to a 9-inch oval or square baking dish. Sprinkle with the provolone. Bake on the top oven rack until hot and bubbling and the cheese turns golden, about 15 minutes. Remove from the oven and let sit for 5 minutes. Garnish with the fresh basil sprigs if using and serve. FRUIT YARD WINERY Chicken Vegetable Soup Minutes to Prepare: 20 Minutes to Cook: 45 Number of Servings: 8 2 cups of chicken, cooked and chopped 2 stalks of celery, chopped 2 cups mixed vegetables 3 cups chicken broth or bouillon cubes 1 tbsp. onion, minced 2 cups egg noodles dash of pepper and salt to taste 6 cups of water Lightly boil the mixed vegetables, celery and onion in 3 cups of broth Season with salt and pepper to taste. Boil until just tender. Add cooked, chopped chicken and serve over cooked egg noodles.

7 HICKORY HOLLOW WINE CELLARS Puttanesca (Whore s Stew) 1 lb. spaghetti, linguine or other thin dried pasta 2 cans (2 pounds, 3 ounces each) peeled Italian plum tomatoes ¼ cup best-quality olive oil 1 teaspoon oregano 1/8 teaspoon dried red pepper flakes, or to taste ½ cup tiny black Nicoise olives ¼ cup drained capers 4 garlic cloves, peeled and chopped 8 anchovy fillets, coarsely chopped ½ cup chopped Italian parsley, plus additional for garnish 2 teaspoons salt Bring 4 quarters water to a boil in a large pot. Add salt and stir in the spaghetti. Cook until tender but still firm. Drain immediately when done and transfer into 4 heated plates. While spaghetti is cooking, drain the tomatoes, cut them crosswise into halves and squeeze out as much liquid as possible. Combine tomatoes and olive oil in a skillet and bring to a boil. Keep the sauce at a full boil and add remaining ingredients except pasta, one at a time, stirring frequently. Reduce heat slightly and continue to cook for a few minutes or until sauce has thickened to your liking. Serve immediately, over hot pasta and garnish with additional chopped parsley. GLENORA WINE CELLARS Penne Rosè Pasta Yield: 6 2 cups heavy cream 1 cups crushed tomatoes 1 tbsp. minced garlic 1 cup Glenora Wine Cellars Pinot Noir Rose 1 tablespoon Chiffonade basil 1 each diced white onion 1 cup parmesan cheese ½ pound cooked pasta Lightly oil a sauté pan on medium heat. Sweat onion, and garlic for 5 minutes. Then add Pinot Noir Rose, heavy cream and reduce by half. Next add the crushed tomatoes, cooked pasta and basil let simmer for 5 minutes. Season with salt and pepper, finish with parmesan cheese and serve. FULKERSON WINERY Creamy Tortellini Soup 1 bag of frozen tortellini 1 small bag of fresh spinach 2 cans of Italian style diced tomatoes (undrained) 4 cups of vegetable stock 1 block of cream cheese Put all ingredients in crockpot, chunking up the cream cheese. Cook on low for 5-6 hrs. Enjoy with a glass of Fulkerson Winery Semi-Dry Riesling.

8 LAKEWOOD VINEYARDS Savory Spirals, Paired with Lemberger 1, 16 oz. box garden rotini pasta 1, 10 oz. package frozen, chopped spinach, thawed and drained 1 cup milk ½ cup chopped roasted red pepper, chopped ½ cup kalamata olives, chopped 8 oz. pepper jack cheese, shredded salt to taste Cook pasta according to the directions on the box. Drain and add immediately back to the pot. Add milk, spinach, red peppers, and kalamata olives to pot over a low heat. Gently stir together then add the cheese. Continue to stir gently until cheese is melted and incorporated. Serve with artisan bread and glass of Lakewood Vineyards Lemberger Enjoy! CASTEL GRISCH WINERY Peanut Butter and Jelly Pasta 1 cup creamy peanut butter 3 tbsp. sesame oil 1/4 cup duck sauce 1 tbsp. soy sauce 1 tbsp. garlic powder 1 tbsp. black pepper 2 tbsp. grated fresh ginger 1, 15 oz. can bamboo shoots, drained 2, 6 oz. cans water chestnuts 1 cup diced celery 1 cup diced red and green pepper 1/2 cup chopped scallions (green onions) 1 can sliced black olives 3 oz. fresh bean sprouts, roughly chopped 1/2 cup Dream Red Wine 1 cup chicken stock 1/4 cup pepper jelly In a small pan, heat 1 cup chicken stock with 1/4 cup pepper jelly until jelly is melted into stock. Place peanut butter, sesame oil, duck sauce, soy sauce, garlic, pepper and ginger into a medium pan and slowly heat; adding chicken stock with pepper jelly together until smooth and fully blended. Blanch lasagna noodles until pliable, about 10 minutes. Drain and let cool and slice cross wise into small strips. Finish cooking until slightly el dente, drain. Blend sauce and additional ingredients all together. Cover and let cool fully.

9 J.R. DILL WINERY J.R. Dill Bayou Tortellini 1 lb. of your favorite pre-made tortellini 1/4 cup kosher salt 2 tbsp. unsalted butter 1 tbsp. olive oil 2 tbsp. Emril s essence 1 ½ tsp. salt 1 cup finely chopped yellow onion 1 tbsp. crushed red pepper flakes 1 tbsp. minced garlic 1 ½ cups heavy cream 1 cup diced tomatoes ½ cup J.R. Dill Riesling ½ cup chopped green onion tops 1/4 cup grated Parmesan 2 tbsp. chopped fresh parsley leaves Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place tortellini in pot and cook to directions on package. While the tortellini cooks, prepare the sauce. Set a 12-inch sauté pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, add the onions and red pepper flakes to the pan and sauté until the onions are softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and sauté until fragrant, about 30 seconds. Add the cream, Essence, salt, and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. Add the tomatoes, tortellini, and J.R. Dill Riesling to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the green onions, Parmesan and parsley and toss to blend. Serve immediately.

10 ATWATER ESTATE VINEYARDS Butternut Squash Lasagna with Lively Run Goat Cheese, Sage and Breadcrumbs The combination of sweet-and-savory roasted squash, tangy goat cheese, and fresh herbs brings big flavor to this lasagna, while the tender pasta keeps things light. Serves 6-8 Adapted from Fine Cooking 1 large butternut squash (about 3 lb.), halved lengthwise and seeded 4 medium cloves fresh garlic, unpeeled 2 sprigs fresh thyme plus 2 tsp. chopped leaves 2 tsp. extra-virgin olive oil kosher salt freshly ground black pepper 5 tbsp. unsalted butter 2 sprigs fresh sage plus 1 tsp. chopped leaves 1-1/8 oz. (1/4 cup) all-purpose flour 3 cups whole milk 1-1/4 cups crumbled fresh goat cheese (4 oz.) 1 cup finely grated Pecorino Romano (2 oz.) 1/4 tsp. freshly grated nutmeg 1/4 cup coarse dry breadcrumbs or panko 1 fresh pasta for Lasagna Roast the squash and garlic. Position a rack in the center of the oven and heat the oven to 425 F. Put the squash cut side up on a large, heavy-duty rimmed baking sheet. Put 1 garlic clove and 1 sprig of thyme in each cavity. Drizzle each half with 1 tsp. of the oil and then season each with 1/4 tsp. salt and a few grinds of pepper. Roast until the squash is browned in spots and very tender when pierced with a skewer, 45 to 50 minutes. Remove from the oven and let cool completely. Discard the thyme sprigs. Peel the garlic and put in a large bowl. Scoop the squash flesh from the skins and add it to the garlic. Mash with a fork until smooth. Season to taste with salt and pepper. Reduce the oven temperature to 350 F. Melt 4 tbsp. of the butter in a 3-quart saucepan over medium heat. Add the sage sprigs and cook until the butter is fragrant, 2 to 3 minutes. Discard the sage. Add the flour and whisk until smooth and golden, about 2 minutes. Gradually whisk in the milk and cook, whisking occasionally, until thickened enough to coat the back of a spoon, about 15 minutes. Stir in the goat cheese, ½ cup of the pecorino, the nutmeg, 1 tsp. salt, and a few grinds of pepper. Season to taste with more salt and pepper. Set aside 1-½ cups of the sauce and mix the rest with the mashed squash. Melt the remaining 1 Tbs. butter in a small skillet over medium heat. In a small bowl, mix the breadcrumbs, chopped sage, chopped thyme, a pinch of salt, and few grinds of pepper. Add the melted butter and mix well. Assemble and bake the lasagna. Spread ½ cup of the reserved cheese sauce over the bottom of a 9x13x3- inch baking dish. Cover the sauce with a slightly overlapping layer of cooked noodles, cutting them as needed to fill any gaps. Spread 1 cup of the squash mixture evenly over the noodles. Add another layer of noodles and repeat the layers as instructed above, to make a total of 4 squash layers and 5 pasta layers. Spread the remaining 1 cup cheese sauce evenly over the top. Sprinkle with the breadcrumb mixture and the remaining ½ cup pecorino. Cover the baking dish with foil and bake for 40 minutes. Remove the foil and bake until the top is browned and bubbly, 15 to 20 minutes. Cool for at least 10 minutes before serving.

11 CHATEAU LAFAYETTE RENEAU Orzo Puttanesca 1/4 cup extra virgin olive oil 1 cup yellow onion, minced 6 cloves garlic, crushed and chopped 4 lbs. tomatoes, crushed and diced 1/4 cup chopped Italian parsley 1 cup chopped kalamata olives 4 anchovy filets, chopped 1.5 oz. tomato paste 1 ½ tsp. crushed red pepper 1 tsp. dried crushed basil 2 ½ tbsp. capers, drained 1 cup Roaring Red Wine 1 lb. orzo pasta cooked al dente In a large pot heat olive oil over medium heat. Add onion and garlic, sauté until caramelized and fragrant. Deglaze pan with wine. Add remaining ingredients and simmer on medium heat for about 6-8 minutes. Stir occasionally. Sauce should thicken and reduce slightly. Toss pasta in sauce and serve immediately. This dish should be enjoyed hot. Enjoy with a glass of your favorite wine. We suggest: Cuvee Rouge, BF Chardonnay or Roaring Red. Enjoy! LEIDENFROST VINEYARDS Family-Style Stuffed Shells 16 jumbo pre-cooked pasta shells (cook a couple of extra shells to allow for a few breaking while the pasta cooks.) 1-½ tbsp. olive oil 2 tsp. fresh garlic, minced 4 cups packed fresh spinach leaves, roughlychopped 12 oz. skim-milk ricotta cheese 1 cup shredded skim-milk mozzarella cheese 1 large egg 1 tbsp. fresh basil, finely chopped 1 tsp. kosher salt ½ tsp. freshly ground black pepper 1-1/4 cups marinara sauce. We make our own using a secret family recipe but a jarred sauce will do fine! Preheat the oven to 375⁰F. Cook the pasta al dente, according to package directions. Drain and set aside. Meanwhile, heat the olive oil in a large skillet over medium-high heat. When the oil begins to shimmer, add the garlic and cook until it begins to brown, about a minute or two. Add the spinach and cook, stirring occasionally, until the leaves begin to wilt but are still bright green, about 3 to 4 minutes. The spinach should be reduced by half. Remove from the heat and let cool. In a mixing bowl, stir together the spinach, ricotta, mozzarella, Parmesan, egg, basil and salt and pepper until thoroughly combined. Pour ½ cup of the marinara sauce into the bottom of a shallow 8-inch by 8-inch baking dish. Stuff each pasta shell with a generous amount of the spinach and ricotta mixture, and place in the baking dish. Cover with the remaining sauce and bake covered with aluminum foil for 25 minutes. Remove the foil and bake until the top begins to brown and the sauce begins the bubble, another minutes. Serve warm with a dusting of Parmesan and a glass of Leidenfrost Cabernet Franc or Rhapsody.

12 HAZLITT VINEYARDS Hazlitt s World Famous Pizza Casserole 2 cups uncooked egg noodles ½ lb. ground beef 1 onion, chopped 2 cloves garlic, minced 1 green bell pepper, chopped 1 cup sliced pepperoni sausage 4 tbsp. milk 1 cup shredded mozzarella 2 tbsp. chopped basil 16 oz. pizza sauce: 1 tbsp. olive oil ½ red onion diced 4 tbsp. minced garlic salt and pepper tbsp. fresh basil, chopped 3 tbsp. Hazlitt Schooner Red 28 oz. tomato sauce For pizza sauce, cook onion and garlic in oil, then add all other ingredients. Boil then lower to simmer for 20 minutes. Cook noodles according to package directions. Preheat oven to 350⁰F. In a medium skillet over medium-high heat, brown ground beef with onion, garlic and pepper. Drain fat, stir in noodles, pepperoni, pizza sauce and milk, and mix well. Pour mixture into a 2-quart casserole dish. Bake for 20 minutes. Top with cheese and basil, then bake for 10 more minutes. PENGUIN BAY WINERY Spicy Tuscan Linguini Soup 2 tbsp. olive oil ½ lb. boneless chicken cut into cubes 1 medium onion, chopped 1 large carrot, chopped 1 stalk celery, finely chopped ½ green pepper, chopped 2 cloves garlic, minced 4 cups chicken broth 1, 10 oz. can condensed tomato soup 1 large can of diced tomatoes 1 cup water 3 oz. uncooked linguini, broken into 1-inch pieces 1 tbsp. parsley 1 tsp. red pepper flakes 1 tsp. hot sauce Heat oil and add chicken cooking until browned. Stir in onion and cook one minute. Add carrots, celery, pepper and garlic and cook an additional minute. Stir in broth, soup and water and diced tomatoes. Heat to a boil, stir in the pasta, cook until tender and add seasonings. Heat through and serve. Mmmmmm!!

13 STANDING STONE VINEYARDS Penne in creamy tomato sauce 3 cups tomato puree 4½ tbsp. butter 2 large cloves garlic ½ tsp. salt ½ tsp. dried basil 1½ cups cream 1½ tbsp. flour 2 tbsp. Dry Vidal 1 lb. penne noodles. Melt 2 tbsp. butter and sauté garlic until just golden. Add tomato puree, salt and basil, simmer until the puree is reduced by at least 1/3 and is thick enough to lightly coat a wooden spoon. In another pan, melt 1½ tbsp. butter, stir in the flour, and cook the roux, stirring constantly until it is golden. Heat the cream until it is hot to the touch but not boiling, then add the cream to the roux, stirring with a whisk. Cook until thick, whisking frequently, then stir in the wine and remaining butter. Combine the cream sauce and tomato puree, and cook together until smooth. Boil the penne noodles until just tender. Pour the hot sauce into a large, warm serving bowl, add the drained noodles and toss until well mixed, then serve at once. Serve with Standing Stone Vineyards Dry Vidal or Pinot Noir. WAGNER VINEYARDS Penne Pasta with Red Wine Sausage and Artichoke 1 lb. penne pasta 2 lb. Italian sausage 1 oz. olive oil 6 garlic cloves, diced 1 med. onion, diced 2 oz. fresh basil, chopped 48 oz. marinara 1/2 cup artichokes, medium dice 1/2 cup Wagner Reserve Red Romano cheese, grated, desired amount In a medium pan sauté onion and garlic, add Italian sausage, and cook till done. Drain off excess liquid and add Wagner Reserve Red, marinara, chopped artichokes and fresh chopped basil. Allow to simmer. Proceed to boil one gallon of water for one pound of pasta. When pasta is done, top with desired amount of sauce and grated Romano cheese.

14 LAMOREAUX LANDING WINE CELLARS Butternut Squash Ravioli Filling 2 cups butternut squash 1 tbsp. milk ½ cup Parmesan cheese 1/8 tsp. nutmeg Homemade Pasta Dough 2 cups flour ½ tsp. salt 4 eggs Filling Directions: Bake Squash at 350⁰F for approximately minutes until fork tender and let cool. Mix squash with milk, Parmesan cheese and nutmeg, and set aside. Dough Directions: Mix Flour and salt and add 3 eggs. Knead dough until it is to an elastic texture. Let dough rest for about 20 minutes. After dough has rested, run dough through a pasta maker until you get to you desired thickness. (You can also roll it out with a rolling pin if you do not have a pasta maker.) Flour surface and lay pasta sheets out. With your pasta in long sheets place a ½ tablespoon of squash filling approx. ½ inch apart on one half of your pasta sheet. Take your last egg and beat in a small dish. With a pastry brush lightly brush the egg on the dough around the filling. Fold the remaining dough over the filling and cut into ravioli squares and pinch all edges to make sure they are sealed. Bring a large pot of water to a boil and add a pinch of salt. Place ravioli in boiling water and cook about 2-4 minutes or until pasta is done. Remove pasta from water and add to the pan of browned butter. Coat ravioli and remove then to a serving dish. Lightly sprinkle them with the ground sage and serve. Butter Sauce 1 stick butter ½ tbsp. ground sage Sauce Directions: Lightly brown one stick of butter in a saucepan Different Sauce Options: If you want a sweeter ravioli you can use cinnamon and sugar mixture to sprinkle on the ravioli instead if the sage -- or -- drizzle with Stony Brook Butter Nut Squash seed oil instead of butter sauce. KINGS GARDEN VINEYARDS Veggie and Pasta Salad Toss ½ lb. spaghetti, cooked, rinsed and drained 1 medium onion chopped 1 stalk celery chopped 1 medium green pepper chopped 2 medium cucumbers, peeled and chopped 2 medium tomatoes chopped ½ bottle Ken's Northern Italian dressing ½ bottle of McCormick Salad Supreme Mix all ingredients well and let stand several hours before serving to enhance the flavor of the salad.

15 ZUGIBE VINEYARDS Homemade Herbed Gnocchi with Garlic Parmesan Cream Sauce Homemade Gnocchi: 1½ cups whole wheat flour 3 large potatoes 1 egg 2 tbsp. olive oil 2 tbsp. herbs of choice, finely minced salt & pepper to taste Peel potatoes and boil potatoes until soft. Remove from water run through a food mill (or break up with fork into fine pieces. Put into large bowl. Create well in center of potatoes. Sprinkle 1½ cups over the well. Crack egg into the well. Add 2 tbsp. of live oil to the egg and finely minced herbs. Gently break up the egg until mixed with the oil and herbs. Add seasoning. Begin to knead until rough dough is made. Begin adding ½ cups of whole wheat flour until dry to the touch. Refrigerate for 4 hours. Pull dough out have bench flour at hand. Divide dough into sections, take each section and roll into dowels use bench flour as needed. Cut dowels into tiny pillow shapes. To cook boil the pillow shapes until the float. Immediately put into ice bath. Remove from ice bath and reserve to side for further cooking. Gnocchi can be made a day ahead of time refrigerate cooked Gnocchi. Sauce: ½ onion, finely minced 6 cloves garlic 8 oz. cream 4 tbsp. butter ¾ cup Parmesan cheese ¼ cup fresh chives, finely minced Sauté on medium-low heat melt the butter. Add onion and garlic slightly sauté until aromatic. Add cream bring to simmer. Reduce to low heat. Stir in cheese. Continue cooking until sauce thickens. Add chives and season. To assemble with Gnocchi, in sauté pan sear the cooked Gnocchi with oil until slightly brown. Top with cream sauce and serve. THREE BROTHERS WINERIES & ESTATES Orichette w/ Roasted Campari Tomato & Garlic Basil Sauce 10 oz. orecchiette (little ear-shaped pasta; about 3 cups uncooked) 1 lb. campari tomatoes, quartered & oven roasted for 20 minutes 6 tbsp. extra-virgin olive oil 3 tbsp. white balsamic vinegar 3 tbsp. minced fresh garlic 2 tbsp. minced fresh basil Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain; return pasta to pot. Add tomatoes and all remaining ingredients; toss to blend evenly. Season to taste with salt and pepper.