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Month of Love Recipe Pairing: Longevity Cabernet and Garlic Alfredo Ravioli

February is the month of love, and two hearts become one as Longevity Wines and ONEHOPE come together as a force for change. Our Longevity Cabernet Sauvignon gives back to the Association of African American Vintners, which provides a support network for African American vintners and wine industry professionals. This helps ensure the availability of wine education, and access to career enhancement opportunities, while bringing wine country lifestyles and fine wine to consumers. Along with Phil Long and Bronco Wine Company, this partnership proudly has donated $18,000 to this incredible organization.

This bold, full bodied wine calls for an equally decadent pairing. The dough of our Garlic Alfredo Ravioli is infused with beet puree, which not only adds vibrant color but also richer depth of flavor to this dish. We hope you enjoy the process of making this fun dish in your kitchen with someone you love. 


Heart-Shaped Garlic Alfredo Ravioli

Serves: 4-6 (makes 20-25 ravioli)
Active Time: 2 hours
Inactive Time: 2 hours


Fresh Pasta Dough Recipe

  • 1 small beet, washed
  • 2 tablespoons olive oil, separated
  • 1 cup Tipo 00 flour
  • 1 teaspoons salt
  • 4 egg yolks
  • 1 egg (yolk & white)
  1. Preheat the oven to 400°F. Set the beet on 2 sheets of aluminum foil and drizzle 1 tablespoon of olive oil over the top. Wrap the foil around the beet to cover and seal at the top. Bake in the oven for 45 minutes, until fork-tender. Remove from the oven and place the beet in a blender with ⅓ cup water. Purée until smooth.
  2. In a large bowl, mix together the flour and salt. Create a hole in the middle of the dry ingredients (think large volcano hole), and pour the egg yolks, the whole egg, olive oil, and 2 tablespoons of the beet purée into the center. Using a fork, slowly incorporate the flour into the wet ingredients by stirring in a circular motion.
  3. As the dough comes together, you may need to add an extra ¼ cup of flour if it is too wet. If the dough is still sticking to your hands after all the ingredients are mixed together, then add in a bit more flour. 
  4. 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. 
  5. 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

  • ½ cup whole milk ricotta cheese
  • ½ cup grated parmesan cheese
  • 5 spinach leaves, thinly sliced
  • 1 cloves garlic, pressed or finely chopped
  • 1 tablespoon + ½ teaspoon salt, separated 
  • ¼ teaspoon ground pepper 
  1. Set a large pot of water on the stove over high heat and bring to a boil.
  2. 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.
  3. Roll out two sheets of pasta dough (refer to the fresh pasta recipe instructions). Each sheet should measure approximately 2 ½” x 30”, and be 1/16” thick. Use a heart-shaped cookie cutter to cut out the ravioli. Use a pastry bag or a large Ziploc bag with the tip cut off to pipe 1-2 teaspoons of the filling onto half of the pasta dough hearts.
  4. Brush water onto the remaining visible surface of the dough with filling. Cover with another heart, 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).
  5. Sprinkle flour on the surface of a sheet pan before placing ravioli on it.
  6. Add the remaining 1 tablespoon of salt to the boiling water, and add about 5-6 ravioli at a time (making sure not to overcrowd the pan). Boil for 4-5 minutes until al dente (the ravioli will float to the top of the water when done).
  7. 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

  • 2 ounces salted butter
  • 1 pint heavy cream
  • 3 garlic cloves,  pressed or finely chopped
  • ½ cup grated parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  1. Begin by placing the butter in a medium saucepan over medium heat until it melts completely.
  2. Add the heavy cream and garlic to the melted butter, then let the mixture simmer for 15 minutes. This process allows the sauce to reduce and thicken. 
  3. Once the sauce has thickened, add in the grated Parmesan cheese and continue stirring until the cheese is completely melted into the sauce, creating a smooth consistency.
  4. Finally, season the sauce with salt and ground pepper, stirring well to ensure the seasonings are evenly distributed throughout the sauce.



From the robust Longevity Cabernet Sauvignon to the philanthropic ONEHOPE Cabernet, each bottle promises to enrich your culinary creations. Browse our collection, select your preferred vintage, and enhance your dining experience with a wine that not only tastes good but does good.

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