Pairings | Raviolo
The best wine pairings for ravioli and other filled pasta
Just as pasta pairings are all about the sauce, ravioli are all about the filling so you need to take account of what that’s based on and any accompanying sauce. Seafood is obviously going to need a different style of wine from a meaty filling like ox cheek
Ravioli are often filled with delicate seafood like lobster and crab in fine dining restaurants - and paired with white burgundy or other cool climate chardonnay like this match of langoustine ravioli with a top Chilean chardonnay
Oaked white Bordeaux would be a good choice too as it was with this prawn raviolo
Another good option would be blanc de blancs champagne or champagne-style sparkling wine
There’s quite a range of fillings here from mild savoury-tasting ham and cheese to robust wintry ox cheek. With the sort of ready-made cheese and ham tortelloni you find at the supermarket I’d drink a glass of Italian white wine like a Soave or a Gavi. If it was a more sophisticated restaurant dish like this veal ravioli you could go for a serious red like a barolo
Again, the kind of beef ravioli with red wine you find in the supermarket isn’t that intense. I’d probably go for a medium-bodied Italian red with that - Chianti would work or even a merlot or malbec. But if it's a rich ox cheek filling think something more robust - a barbera, a modern Tuscan red, a nero d’avola or a zinfandel.
And if it’s the good old fashioned tinned ravioli with tomato sauce? A cheap and cheerful Sicilian red or a Montepulciano d’Abruzzo!
Butternut squash and pumpkin are really popular as a filling for ravioli, often served with brown butter and sage. There's a sweetness and richness in both which calls for a rich white like a chardonnay, old vine chenin blanc or, as I discovered a while back, an oak-aged Douro white. I also really like a good Soave especially with a bit of bottle age.
Spinach and ricotta is another popular filling with which I’d pair a white wine but a lighter, crisper style than for pumpkin. Italian gavi or verdicchio for example or, outside Italy, an albarino would work well.
And with mushroom ravioli - as with everything else mushroomy - pinot noir works really well. Or a creamy chardonnay
Photo by IriGri at shutterstock.com
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