Ho, ho, hope! Our Holiday Curated Wine Club is here. This season’s shipment is sure to delight—with some bubbles, reds and whites.
To celebrate this recent Wine Club shipment and the upcoming holidays, we’re taking you to ONEHOPE Winery in the heart of Napa Valley for our latest Grape to Glass webisode. Join our Head Winemaker, Mari, and Test Kitchen Manager, Dan, for a blind wine tasting and some truly delectable holiday culinary pairings.
Mari will guide the winery team through an intellectually-intensive (and fascinating!) blind tasting, then Dan will bring you into the kitchen at Estate 8 for a big batch of his homemade Garlic Alfredo Ravioli paired with our Love Language California Red Wine. For dessert, he’s crafting his famous Cocoa Cream Tiramisu and Mari’s serving it alongside our decadent California Dessert Wine, which bursts with alluring flavors of toffee and tobacco—and notes of florals, dark plum, and sweet cherry.
Watch and sip along to our latest webisode today! And don’t forget to check out and follow Dan’s recipes below.
Garlic Alfredo Ravioli
Serves: 6-8 (makes 35-40 ravioli)
Active Time: 2 hours
Inactive Time: 2 hours
This recipe is incredibly simple but so rich with flavor. It is one of our quintessential winter comfort foods on the chilliest of nights. Our team has become somewhat serious (but not really all that serious) fresh pasta makers, and it is one of our favorite interactive ice-breaking activities to do with small groups of guests staying with us in the winter. Creamy and rich, we love this dish with a winter red like our Love Language California Red Wine—with its notes of cherry cola, all spice, and red fruit.
Fresh Pasta Dough Recipe
- 2 cups tipo 00 flour (*substitute regular flour if needed)
- 2 teaspoons salt
- 11 egg yolks
- 1 egg (yolk & white)
- 2 tablespoons olive oil
- In a large bowl, mix together 1 ½ cups of the flour and salt. Create a hole in the middle of the dry ingredients (think large volcano hole), and pour egg yolks, the whole egg, and olive oil into the center. Using a fork, slowly incorporate the flour into the wet ingredients by stirring in a circular motion.
- As the dough comes together, you may need to add in an extra ¼ – ½ cup of flour if it is too wet. If the dough is still sticking to your hand after all the ingredients are mixed together, then add in a bit more flour.
- Transfer the dough to a flat, lightly floured surface. Knead the dough with your hands for about 8 minutes, or until the dough is smooth and elastic. This will activate the gluten in the dough and make it bind together.
- Wrap the dough ball in plastic wrap, and refrigerate for 2 hours or overnight. If the dough is being prepared more than 2 days in advance, then place it in the freezer, where it can be stored for up to 2 months.
Ravioli Filling + Assembly
- 1 cup whole milk ricotta cheese
- ¾ cup grated parmesan cheese
- 10 spinach leaves, thinly sliced
- 2 cloves garlic, pressed or finely chopped
- 1 tablespoon + ½ teaspoon salt, separated
- ½ teaspoon ground pepper
- Set a large pot of water on the stove over high heat and bring to a boil.
- Add ricotta, parmesan, spinach, garlic and ½ teaspoon of salt and ground pepper to a medium-sized bowl, and use a rubber spatula to mix together until combined.
- Roll out two sheets of pasta dough (see instructions in fresh pasta recipe). Each sheet should measure approximately 2 ½” x 30”, and be 1/16” thick. Use a pastry bag or large ziploc bag with the tip cut off to pipe 2 teaspoons of the filling onto the pasta dough. Each dollop should be 2 ½” apart, down the center of the dough.
- Brush water onto the remaining visible surface of the pasta sheet. Cover with another sheet of pasta, and press lightly down to seal and connect the two sheets. Be sure to start at the perimeter of the filling mound, and work your way to the edges (this will ensure no air bubbles form in the ravioli).
- Using a pizza or ravioli cutter, cut between each mount to create each separate ravioli. If the dough rolls out to be wider than 2 ½”, cut sides down to have each ravioli measure 2 ½” x 2 ½”. The extra scraps of dough can be kneaded back together and rolled out to make more ravioli. If the dough is feeling a bit dry, sprinkle in a bit of water as you knead it.
- Sprinkle flour on the surface of a sheet pan before placing ravioli on it.
- Add the remaining 1 tablespoon of salt into the boiling water, and add in about 5-6 ravioli at a time (making sure to not overcrowd the pan. Boil for 4-5 minutes until al dente (the raviolis will float to the top of the water when done).
- Remove cooked ravioli from the water with a slotted spoon, place onto a plate or large bowl and toss with garlic alfredo sauce.
Garlic Alfredo Sauce
- 1 (4 ounce) stick salted butter
- 2 pints heavy cream
- 5 garlic cloves, pressed or finely chopped
- 1 cup grated parmesan cheese
- ½ teaspoon salt
- ½ teaspoon ground pepper
- Place butter in a medium saucepan over medium heat, and melt. Next, add in heavy cream and garlic, and let simmer for 15 minutes to reduce down a bit & thicken. Stir every few minutes. Add in parmesan cheese and stir until melted. Stir in the salt & ground pepper.
Cocoa Cream Tiramisu
Active Time: 1 hr 20 min
Inactive Time: 6 hours
Creating these as individual portions makes serving classic Italian dessert a breeze. We dipped the ladyfingers in Kahlua rather than the traditional dark rum for a little more richness and another layer of flavor, and topped it with cocoa whipped cream to make this really over the top. Serving in small glass cups allows the beauty of this layered dish to be seen. Preparing these a day ahead gives the ladyfingers time to soften and absorb all the coffee and Kahlua flavors, and takes one thing off your plate for your day-of entertaining to-do list!
Our dessert wine accompanies this dish adding richness to the coffee notes. The sweetness in the wine adds structure to the cocoa cream further adding complexity to the layers of the dish.
- 8 egg yolks
- ½ cup granulated sugar
- 1 ½ cups heavy cream
- ½ cup powdered sugar
- 2 cups mascarpone cheese, room temperature
- 2 teaspoons vanilla extract
- 2 teaspoons vanilla bean paste
- Combine egg yolks and ½ cup granulated sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed for about 2 minutes, until the mixture is pale yellow and falls from the whisk in a ribbon. Meanwhile, fill a small pot with about 2” of water and set over medium heat, and bring to a simmer.
- Transfer the mixture to a glass bowl and set over the pot of over medium heat and continually whisk until the mixture reaches 160°F. It’s important that the simmering water doesn’t touch the bottom of the bowl. Remove from the heat and transfer to a separate large bowl to let cool down.
- Add heavy cream to a clean bowl of the electric mixer fitted with the whisk attachment, and beat on medium speed until soft peaks form, about 2 minutes. Add ½ cup powdered sugar, and then slowly add in the mascarpone cheese in ½ cup increments and mix until incorporated.
- Add the mascarpone whipped cream mixture into the egg mixture in small ½ cup increments. Gently fold together with a silicone spatula until combined before adding more of the mascarpone whipped cream mixture. Next add the vanilla extract & vanilla bean paste and stir until combined.
Ladyfinger Prep + Tiramisu Assembly
- 36 ladyfingers, broken in half (6 halves per tiramisu)
- 2 cups espresso or very strong coffee
- ½ cup Kahlua
- Combine the espresso and Kahlua in a bowl. Dip the ladyfingers into the liquid, and then place 3 ladyfinger halves at the bottom of each serving cup. Any ramekin sized cup about 3 inches in diameter and 2-3 inches tall will work. Next layer in about ⅓ cup of the custard into each cup. Repeat each of those steps again once, leaving about ½ inch of an empty gap at the top. Cover the cups with plastic wrap, and place in the refrigerator for a minimum of 6 hours, or overnight.
Cocoa Whipped Cream Topping
- 1 cup heavy cream
- ⅓ cup powdered sugar (plus extra for garnish)
- 3 tablespoons cocoa powder
- Add heavy cream to the bowl of an electric mixer fitted with the paddle attachment and whip until soft peaks form. Slowly add in powdered sugar and then cocoa powder until combined. Dollop each tiramisu with about 3 tablespoons of the cocoa whipped cream on top of each mixture, or flatten smooth for a more refined look. Place each on a small plate or saucer, and garnish by dusting each with powdered sugar.
Join Our Impact-Driven Wine Club!
Not part of our Wine Club yet? When you become a member, you can choose the option that works best for you. Each order gives 10% back to your cause of choice and with every shipment, you make a difference.
Wine Club Benefits
- Free shipping on ANY 4+ bottle order
- Receive up to 20% off
- Customize your shipment at no additional charge
- Access to exclusive sales & products
- Invitation to member-only events
- And more!
Wishing you and your family a happy holiday season ahead!
The ONEHOPE Team