2004 Warrick White – Shrimp Raviolis with a Coconut-Lime Cream Sauce

2004 Warrick White – A full-bodied, rich, fruity blend of Chardonnay and Viognier. This wine was barrel fermented and barrel aged in 100% French oak and has notes of honeysuckle and peaches balanced by subtle tannins and a spicy, long finish.

Shrimp Raviolis with a Coconut-Lime Cream Sauce

3 T butter
2 T minced garlic
½ lb cooked, peeled, chopped shrimp
8 oz fresh goat cheese — room temp
1 egg yolk
Salt and Pepper
2 T olive oil
2 T minced ginger
1 package wonton wrappers
1 thinly sliced red pepper
1 can coconut milk
1 bouillion cube(veg or chicken)
1 T green curry paste
Zest of 1 lime
1 T lime juice
4 T chopped cilantro or basil
Raviolis — Melt butter with minced garlic in microwave.

Add to goat cheese, egg yolk and shrimp mix.

Salt and pepper to taste.

Place 1 teaspoon filling in the middle of wonton wrapper, rub water along edge of wrapper, fold in half to make a triangle and press to seal.

Cook in boiling water for 2 minutes.

Remove and add to sauce.

Sauce — Sauté ginger in olive oil for 1 minute.

add red pepper and Sauté for 3 minutes.

Add coconut milk, bouillion cube, curry paste, lime zest, lime juice and simmer for 5 minutes.

Add cooked ravioli, garnish with chopped cilantro or basil and serve.