An Italian Specialty to enjoy with Idella Wines’ 2010 Cabernet Sauvignon

This Italian recipe goes so well with our Cabernet and Syrah vintages that we thought it would be a crime not to share it. Spinach Ravioli with red sauce served with Arugula Salad and French bread. Cheesecake for dessert! Enjoy and let us know what you think.

Spinach Ravioli


The Pasta
5 cups organic flour (additional if necessary)
6 organic eggs
Pinch of sea salt and pepper

The Filling
2 cups Ricotta
1 pound fresh organic spinach – stems removed chopped small
1/2 cup goat cheese – grated

Sicilian Sauce
Cook Time: 4 hours
1 tablespoon olive oil
8 garlic cloves, thinly sliced
1 organic yellow onion, chopped
4 fresh organic basil leaves, torn into small pieces
½ cup fresh organic parsley, chopped
2 28-ounce cans organic tomato sauce
1 8 ounce can organic tomato paste
Pinch of sea salt

For the sauce… In a large saucepan, warm the olive oil at low heat. Add the garlic and onion, cook until golden, about 3 minutes. Pour in the tomato sauce and paste with 42 ounces of water, add basil and parsley bring the sauce to a boil. Reduce the heat to low and simmer 4 hours stirring consistently.

For the pasta… Onto a clean surface create a well with flour. Scramble eggs and pour into the center of flour well along with a pinch of salt. Gradually stir the flour into the egg mixture until a rough ball forms. Knead dough until it is shiny and has a smooth texture. Adding additional flour if necessary. This could take several minutes.

For the filling… In a medium saute pan, add 1 tablespoon olive oil and spinach. Season with salt and pepper. Cook until spinach is wilted. Transfer to colander and drain. Squeeze out all liquid. Transfer spinach to bowl, add ricotta. Mix well to combine. Set aside.
1.    Place a large pot of salted water onto boil.
2.    Roll out pasta using your pasta machine. Pasta sheet is thin without tearing. Place pasta sheet on ravioli tray. Using a teaspoon scoop out spinach mixture onto pasta sheets. Keeping a small bit of distance between each dollop. Carefully fold another pasta sheet on top. Use your rolling pin to seal the pasta sheets tightly together and remove any air. Continue until all ravioli are complete.
3.    Place ravioli into boiling water and cook until al dente. Fresh pasta only takes a few minutes to cook.
Transfer cooked ravioli into sauce pan and toss. Garnish with additional grated goat cheese.

Arugula Salad

6 cups fresh organic arugula
1 organic avocado, peeled, pitted and diced
1/2 cup crumbled goat cheese
1/2 cup chopped toasted pine nuts
half a small red onion, peeled and thinly sliced
vinaigrette (ingredients below)

1/3 cup extra virgin olive oil
3 Tablespoons white wine vinegar
1/4 teaspoon sea salt
1/8 teaspoon freshly-cracked black pepper
Add salad ingredients to a bowl, and drizzle with vinaigrette. Toss to combine. Serve immediately.

Garlic French Bread

Prep time 45 min Cook Time 20 min Yield 3 loaves
1 cup boiling water
1/3 cup warm water
1 Tbsp active dry yeast
2 Tbsp sugar
1 Tbsp salt
1 Tbsp shortening
1 cup cold water
5-6 cups organic all purpose flour
1 organic egg
In another glass measuring cup, fill it with 1/3 cup warm water. Sprinkle the 1 Tablespoon of yeast over the water. With a fork, stir yeast into the water until yeast is completely dissolved.
Pour the sugar, salt and shortening into the bowl of your stand mixer. Using a fork, mash these ingredients together. Pour the 1 cup of boiling water over the shortening mixture in the stand mixer. Add the 1 cup of cold water into the mixer. Then pour in the yeast/water mixture.
Add 3 cups of flour into the mixer, and using the dough hook, turn mixer on low speed. With the mixer still on, slowly add in the remaining 3 cups of flour, 1 cup at a time. Once all 6 cups are in, turn speed to medium and let the dough mix for 6-8 minutes. The dough should be elastic. Be careful not to over-flour Once the dough is mixed, let it rest in the bowl for 5 minutes.
Spray a bread pan with non-stick spray. After the dough has rested in the bowl, knead into a loaf and place in bread pan, sprinkle with garlic powder and cover with cloth to raise 4 -6 hours.
Bake at 350 degrees F  15-20 minutes, or until the tops are golden brown and crisp.
Remove the loaves from the bread pan and allow them to cool a bit before slicing.


2 cups grated graham crackers
½ cup melted organic butter

Cheesecake Filling
5 large organic eggs, room temperature
2 cups sour cream, room temperature
4 8-ounce packages cream cheese, room temperature
8 tablespoons unsalted organic butter, room temperature
1 1/2 cups sugar
2 tablespoons cornstarch
1 1/2 teaspoons vanilla extract
1 teaspoon fresh lime juice
1 teaspoon grated lime zest


Spray with non-stick inside of a 10-inch springform pan.
Mix graham crackers and butter and pat in springform pan. Set aside
In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.
In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy.  Add this to the egg-sour cream mixture and beat until smooth.
Add the sugar, cornstarch, vanilla, lime juice and lime zest and beat thoroughly
Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching.  Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.
Bake for 2 hours, 15 minutes, 200 degrees or until the cake is very lightly colored and a knife inserted in the center emerges clean Refrigerate, covered, until well chilled.  For best flavor and texture, this cheesecake is best chilled overnight.