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Red Wine Tasting

Red Wine Reduction w/ Swiss Chard Sautée & Toasted Walnuts

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Red Wine Reduction w/ Swiss Chard Sautée & Toasted Walnuts



1 package of Valicenti Pasta Farm's Roasted Beet w/ Pecorino Toscano ravioli

1 tbsp minced shallot

pinch of minced garlic

1 bunch of Swiss Chard or beet tops, dried and chopped

salt and pepper to taste

1/2 dry red wine (we used a Cabernet Sauvignon)

1/4 cup balsamic vinegar

2 tbsp extra-virgin olive oil

4 tbsp butter, room temperature

2-3 ounces chèvre

1 cup walnut halves, lightly toasted

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Valicenti+Pasta+Farm's+Roasted+Beet+w_+Pecorino+Toscano+Ravioli (2).jfif

Minced Shallot & Garlic

Sautée Swiss Chard

Red Wine & Balsamic


Add olive oil to a large pan.

Over medium heat, at minced shallot and garlic.

Lightly caramelize (about a minute) do not burn!

Add chopped Swiss Chard to pan with shallots and garlic.

Season with salt and pepper.

Increase heat to medium-high and sautée about 4-5 minutes until tender.

Add 1/2 cup dry red wine and 1/4 cup balsamic vinegar to the pan.

At high heat, reduce liquid by 3/4.

Remove from heat and stir in 2 tbsp of olive oil and 4 tbsp of softened butter.


Toasted Walnuts & Chèvre

In a small pan, add 2 tbls butter on low heat and walnut halves - toasted for a couple minutes.

Plate your ravioli, toss with swiss chard and red wine reduction sauce.

Finish with toasted walnuts and fresh chèvre!


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