WELCOME TO ATWATER VINEYARDS and
Pasta & Wine January 18-20, 2013

A SENECA LAKE WINE TRAIL EVENT

Angelic Spinach
& Ricotta Patties
serves 4 - 6

8 oz frozen chopped spinach, thawed
16 oz ricotta cheese
1 egg, beaten
1 tsp fennel seeds, lightly minced or crushed
1/2 cup shredded Romano cheese
1 cup sharp provolone cheese, grated
1 cup flour, mixed with 1 tsp each dried thyme & rubbed sage

2 cups Atwater Dry Riesling
1 tsp minced onion
1 tsp minced garlic
5 tbsp cold butter, cut into 5 tabs
2 Tablespoons finely minced green onions

Pound of Barilla Angel Hair Pasta, cooked al dente and coated with a couple splashes of Garlic Grapeseed Oil and/or Extra Virgin Olive Oil.

Squeeze spinach over a strainer until all the excess water runs out and set aside.  Mash the ricotta, and beat in the egg and the fennel seeds. Season with pepper and stir in both the grated cheeses.  Add drained spinach into mixture. 
Taking about 1 tablespoon of the spinach and cheese mixture, shape it into a ball, and flatten it slightly to form a patty.  Gently dredge in the seasoned flour.  Continue this process until all of the mixture has been used up. 

Heat a little olive oil in a non stick sauté pan.  Place ricotta patties in pan and fry till golden crust forms, flip.  Remove to plate, keep warm.  

In same pan pour the wine in and the minced garlic and onions and cook on medium hight heat until reduced by about half. Turn heat to low and one at a time wisk in the tabs of butter until melted and incorporated into the wine. If the sauce is too acidic for your taste, add more cold butter a tab at a time. Remove from heat and pour through a fine mesh strainer into a bowl.  Add the minced green onion and if desired salt and white pepper. 

Assemble a little bed of pasta, top with a couple of patties and laddle the butter wine sauce over the top. 

Enjoy with a chilled bottle of Atwater Dry Riesling!