Italian moment of pleasure for wine and food
Wine with food celebrates a dish full of harmony between wine and food with baked pumpkin ravioli in sage butter. These ravioli combine a delicate, nutty pasta dough with a velvety pumpkin filling, which gains depth thanks to the subtle roasted aromas in the oven. The fresh pasta envelops a sweet and spicy Hokkaido pumpkin, refined with Parmesan, nutmeg and fresh pepper. The golden brown sage butter gives the dish its aromatic and spicy character, elegantly underlining the subtle nutty aroma of the pumpkin. An ideal dish to impress guests or to enjoy Italian freshness on an autumn evening. The combination of light sweetness, earthy depth and creamy, buttery sauce makes this ravioli a prime example of modern culinary poetry, in which wine and food form a true liaison.
Ideal wine accompaniment: Vernaccia di San Gimignano DOCG (Tuscany, Italy)
The Vernaccia di San Gimignano DOCG from Tuscany is the perfect wine to accompany baked pumpkin ravioli with sage butter. The characteristic minerality and elegance of this Tuscan white wine harmonizes brilliantly with the buttery sage sauce and the slightly sweet, roasted notes of the pumpkin. Its fresh citrus and herbal notes skillfully balance the intense richness of the sauce and lend lightness to every bite. The moderate body and fine acidity of the Vernaccia create an exciting interplay on the palate – creamy pasta and mineral wine merge to create an Italian moment of pleasure in a class of its own. At the end, an aromatic echo of almonds, herbs and freshness remains, making you long for the next bite.
Further wine recommendations for this dish
Greco di Tufo DOCG (Campania, Italy)
Greco di Tufo from Campania brings a particularly exciting balance to this pasta dish. The wine impresses with strong stone fruit notes, elegant bitter almond and herbal aromas as well as a pronounced minerality that breathes vibrancy and freshness into the creamy, buttery ravioli. Its subtle, salty acidity and dense mouthfeel make it a versatile partner for sage butter. The sweet autumnal aromas of the pumpkin and the slightly smoky oven character are contrasted and harmoniously embedded. Together, they create a Mediterranean delight in which freshness and terroir come together wonderfully.
Verdejo DO Rueda (Castile-León, Spain)
Verdejo from Rueda impresses with its spicy herbs and notes of green apple, lime and white flowers. The pronounced effervescence and precision of this Spanish white wine highlight the subtle roasted aromas of the ravioli and the sweetness of the pumpkin. The fine herbaceousness reflects both the sage and the parmesan, while the crisp acidity creates a clean, long-lasting finish. The result is an international, modern palate full of tension and balance.
Pinot Blanc Pfalz QbA (Palatinate, Germany)
A Pinot Blanc from the Palatinate brings creamy elegance, ripe fruit and nutty notes to the interaction. The moderate acidity and light body emphasize the texture of the ravioli, accompany the roasted aromas from the oven and form a charming contrast to the spicy, buttery sage sauce. The fruity components such as pear and apple as well as a slight extract sweetness support the pumpkin and round off the dish in a modern, German way.
Chardonnay Bourgogne AOC (Burgundy, France)
Chardonnay from Burgundy stands alongside pumpkin ravioli with subtle complexity and a fine barrique note. The wine offers a combination of freshness, creaminess and typical hazelnut and brioche aromas. The ripe fruit and buttery melt create a dialog between sauce and wine. The pronounced minerality balances the sweetness of the filling, while the complex tannin structure also beautifully absorbs more intense roasted aromas.
Chenin Blanc Cape South Coast WO (South Africa)
Chenin Blanc from South Africa’s Cape South Coast surprises with vibrant freshness, lively hints of pome fruit, citrus and honey as well as fine herbal spice. Its animating acidity provides lightness, while the well-integrated fruit plays around the pumpkin notes and creates a harmonious combination, especially with sage butter. The wine creates complexity and freshness – perfect for connoisseurs looking for international nuances in a glass with traditional pasta.
The recipe:
Baked pumpkin ravioli with sage butter
Cooking utensils
- 1 Baking tray
- 1 Kitchen roll
- 1 mixing bowl
- 1 Pasta machine or rolling pin
- 1 Cooking pot
- 1 Sieve
- 1 Pan
Ingredients
Pasta dough
- 150 g Flour Tipo 00 or type 405
- 1 Egg
- 1 Egg yolk
- 1 Pinch of salt
- possibly some water
Pumpkin filling
- 250 g Hokkaido pumpkin
- 30 g Parmesan cheese grated
- 1 Pinch of nutmeg
- Salt Pepper
- 1 teaspoon olive oil
Sage butter
- 60 g Butter
- 8 -10 fresh sage leaves
Finish
- some extra Parmesan cheese
- Pepper from the mill
Preparation
Pasta dough
- Knead the flour, egg, egg yolk and salt until smooth, adding a little water if necessary. Leave to rest for 30 minutes.
Pumpkin filling
- Cut the pumpkin into wedges, drizzle with olive oil and roast on baking paper in the oven (200 °C) for approx. 25 mins. Finely puree the softened pumpkin, mix with Parmesan, nutmeg, salt and pepper.
- Shape & bake ravioli
- Roll out the dough thinly, cut out circles, place the filling in the middle, seal the ravioli well. Bake the ravioli on a baking tray for another 10 minutes at 180 °C.
Sage butter
- Melt the butter over a medium heat, fry the sage leaves in it until crispy and lightly browned.
Finish
- Toss the ravioli in sage butter, sprinkle with Parmesan and serve.
Recommended side dishes
- Lamb’s lettuce with pumpkin seed oil
- Crispy ciabatta
- Nutty pesto
