With meditative precision, pioneering determination, and a loving smile, Lital Ovadia, together with the tribe of women who joined her, creates fine wine from grapevines that travelled from Bordeaux and Piedmont straight to the Golan Heights. In the new episode of “Man/Land,” Shlomi Shaban and Hedai Offaim meet the brilliant farmer and winemaker for a work day that begins in the lush, cool vineyards of Moshav Sha’al, continues with the tasting of aromatic wine from a mysterious barrel, and ends with tortellini celebrating the fruit of the grapevine, and a love song to those who are content with their lot.
Red Wine Ravioli with Fish, Cheese, Leeks, and White Wine
Shopping List:
For the ravioli:
For the filling:
For the sauce:
Preparation:
Cook the wine in a pot over high flame until its volume reduces by half. Remove from flame and cool completely (you can prepare reduced wine in advance and keep in the refrigerator – it has countless other uses in the kitchen).
Mix both types of flour together and place in a mound on the work surface. Create a well in the center and pour in the reduced wine and one egg. Start mixing the flour and liquids until they come together into a smooth, elastic dough. If slightly lacking liquid, you can add a little water. Wrap in cling film and refrigerate for about an hour.
Prepare the filling: Chop the fish into ½-centimeter pieces. Also chop the cheese and mix with the fish. Finely chop the lemon zest and add it too. Season with salt, pepper, and a little lemon juice, mix, taste, and adjust seasoning.
Roll out the ravioli dough using a pasta machine. Cut into squares about 6x6 cm. Fill each ravioli with a little filling, moisten the edges with a bit of white wine, fold diagonally to create a triangular pocket, then connect the edges at the back. Repeat with all the dough and filling.
Boil a pot with plenty of water and a tablespoon of salt.
Prepare the sauce: Slice the leeks crosswise into very thin rings. Sauté in butter in a wide pan; when the leeks slightly brown, add the chopped garlic. Add the wine, season with a little salt and pepper, and let it reduce over medium flame.
Meanwhile, transfer the ravioli to the pot of boiling water and let them cook for a few minutes until they float on the water’s surface, then another 15 seconds. Remove from the pot straight into the sauce and toss the pan so they’re coated in leeks with butter and wine.
Serve immediately with a glass of chilled white wine.
