Seafood Ravioli with BARGETTO’S Viognier Sauce

By Greg Flores, Chef
Greg Flores studied culinary arts at The California Culinary Academy in San Francisco. Upon graduation, Greg worked his way up from Extern to Sous Chef at Cate Marcella, a four star restaurant in Los Gatos, California. After a brief time as Executinve Chef at Bethany College, Greg is now back in Los Gatos as one of the chefs at Three Degrees in The Toll House Hotel.

Ingredients:
2 lb seafood ravioli(about 7 small ravioli per person)
2 cup BARGETTO Viognier
1/2 cup diced tomatoes (either red or yellow, or both)
1 T. finely chopped Italian parsley
pinch of salt and white pepper
4 T. cold unsalted butter
grated parmesan cheese

Procedure:
1. In a 2 quart pot bring BARGETTO Viognier to a simmer.
2. Add tomatoes, parsley, salt and pepper.
3. Reduce by half.
4. Whisk in butter.
5. Serve over ravioli. Grate fresh parmesan on top.

Serves 4 as an appetizer or 2 as an entree.