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Jun 14, 2007 06:58 AM

Wine pairing for ravioli

It's stuffed with potato, pecorino and mint (and a bit of lemon zest and butter). Sauce is butter, more mint and pecorino. Was thinking of an Italian rose? Before the ravioli is a heirloom tomato, buffalo mozzarella salad and after it will be a berry pavlova. Actually, there's probably enough of us to finish a bottle with each course. Thanks for the help.

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  1. As a lover of the bubbles my vote would be for Prosecco.

    1. Pinot Blanc, Dry Riesling (preferably Austrian) Prosecco or a lighter Champagne for the salad.

      Alsatian (Tokay) Pinot Gris for the Ravioli

        1. For the dessert, I like the idea of Prosecco, but you might also want to consider a nice Moscato d'Asti frizzante, depending on the sweetness desired. For the minty ravioli, I'd suggest going with a good quality Sicilian white (Sicilian whites have improved a great deal over the last ten years - no, really), which would go well with both the salad and the ravioli. Regaleali is a good Sicilian producer. Your best bet for that is to go to your best local wine merchant and follow their guidance on that specifically. I'd avoid Italian roses only because I haven't had one that has really impressed me yet - and I do like roses.

          1. A rosato would work well or a greco di tufo...

            2 Replies
            1. re: vinosnob

              As I said, I haven't run across any rosati that have much impressed me. Vinosnob, could you pass on a couple of producers that you might recommend. I've had some lovely French, Chilean, and South African ones, but the Italian ones haven't done it for me yet, but I'm open to conversion. The provincial monopoly where I live is starting to stock them for the summer months, and I'm in the mood to buy, so, please...

              1. re: hungry_pangolin

                My favorite is from Salento (Puglia) by the producer Palama and it's called Metiusco; usually costs around $15 (in CA).