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Matrix 2005 Syrah Sonoma Coast and Cheese Raviolis with Sausage

Presented by: Carole and Marshall Ward

Cheese Raviolis with Sausage, Porcini and
Portobello Mushrooms, and Syrah

2 ounces dried porcini mushrooms
12 ounces Italian sausage, cut into ½ inch slices
1½ cups chopped yellow onions
3 cloves garlic, chopped
1½ cups chopped Portobello mushrooms
¾ teaspoon crumbled dried rosemary
1 teaspoon dried thyme
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1½ cups Syrah
2 - 14.5 ounce cans chopped tomatoes, drained
1 tablespoon tomato paste
Kosher salt and freshly ground black pepper or red pepper flakes
1 pound dried penne or other small dried pasta
GARNISH: shredded Asiago cheese, chopped parsley

Soak porcini in hot water for 2 to 3 hours. Drain.
In a medium, nonstick sauté pan or skillet over medium-high heat, sauté sausage for 6 to 7 minutes, turning to brown on both sides. Remove with slotted spoon, place on paper towels, and pat dry.
In a large sauté pan or skillet over medium-high heat, sauté onions and garlic for 4 to 5 minutes, until onions are translucent. Add porcini, portobellos, rosemary, thyme, salt, and pepper and continue sautéing for 3 to 4 minutes. Add wine and bring to a boil. Reduce heat and simmer to reduce by half. Add tomatoes and tomato paste and simmer for 8 to 10 minutes. Add reserved sausage and heat through. Season to taste.
Bring a large pot of salted water to a boil. Carefully add penne and cook according to package directions or until it is al dente. Drain and return penne to pot. Add sauce to pasta and mix thoroughly. Reheat, if necessary.
To serve, divide pasta among 4 large pasta or soup bowls. Top with Asiago cheese and parsley.



Recipe from: The Wine Lover’s Cookbook
Serves 4 as an entrée
Note: This is the original recipe. For the wine pairing dinner, we chose to use cheese ravioli in lieu of the penne pasta.