In 1964 brothers Ernest and Julio Gallo first introduced a wine called Hearty Burgundy. The story of Gallo’s Hearty Burgundy is inextricably linked to the rise in popularity of wines in America and the popularity of American-produced wines. Here is a great appetizer that pairs quite well with the wine.
Crispy Cheese Ravioli with Red Pepper & Pesto Sauces
1 whole head garlic
Olive oil for drizzling, plus 2 tablespoons
Salt and pepper to taste
One 12-ounce jar fire roasted red peppers, drained and rinsed
¼ cup prepared good-quality pesto
One 9-ounce package refrigerated cheese ravioli
Vegetable oil for frying
Preheat oven to 400°F.
Slice top inch off garlic head, drizzle with oil, salt, and pepper, seal in aluminum foil and bake until garlic is softened and golden, 45 minutes.
Remove from oven and cool.
In a food processor or blender puree peppers, remaining 2 tablespoons oil, and 10 roasted garlic cloves (reserve remaining garlic for another use) until smooth.
Season with salt and pepper to taste.
Pour into a small serving bowl and swirl in pesto; reserve.
Fill a 4-quart saucepan halfway with and heat to 350°F; test oil temperature by dropping in one ravioli; if it sizzles quickly oil is ready.
Working in batches, fry ravioli until golden and crisp, turning once, 3 minutes total. Drain on paper towels. Serve with roasted pepper-pesto sauce.