Eppie's Lemberger Blanc Cream Sauce

• 1 lb. Fettuccine Noodles or Raviolis (12 med. for two)

• ¼ to ½ cup chopped walnuts (optional)

• 3 Tbsp. Olive oil

• 2 to 3 tsp. Chopped garlic

• ½ cup Oakwood Cellars Lemberger Blanc

• 2 to 3 ounce Prosciutto ham sliced & diced thin

• 1 pint heavy Cream or fat free half/half

• ½ Cup Gorgonzola cheese, crumbled

• ½ Cup grated Romano cheese

• ½ Cup Parsley, chopped

• ¼ to ½ cup Parmesan cheese, grated

Bring 5 quarts salted water to a boil and cook the fettuccine until al dente. If using frozen raviolis just defrost; no need to put in boiling water.

If using walnuts, toast lightly in a large saucepan. Add the olive oil, garlic and Prosciutto, sauté for a few minutes over medium heat. Add the Lemberger Blanc wine and let deglaze for a few minutes.

Add the cream (if using the half /half use a little more of cheese to thicken if needed), cover and cook a few minutes, stirring occasionally. Stir in the Gorgonzola and Romano cheeses & parsley.

Add the raviolis and let cook a few minutes til warm. If using fettuccine noodles add now and stir in. 

Serve up on plates and garnish with the Parmesan cheese. Add grilled chicken or pork to the side if using fettuccine.

Enjoy with your favorite salad or green vegetable.

Serve with An Oakwood Cellars wine like the Merlot, Lemberger or the
Lemberger Blanc.