Delicately flavoured pasta creation with Austrian wine
Tender homemade ravioli filled with a creamy ricotta and spinach mixture, drizzled with golden-brown sage butter and fresh lemon – a classic Italian dish with Austrian wine accompaniment.
Ideal wine accompaniment: Pinot Blanc from the Südsteiermark DAC (Austria)
The Styrian Pinot Blanc impresses with its lively acidity and flavours of ripe apples, pears and a subtle almond note. The creamy texture of the wine harmonises perfectly with the ricotta, while the mineral character underlines the herbal notes of the sage. The citrusy freshness on the finish forms an ideal counterpoint to the buttery sauce.
5 more wine recommendations:
Vernaccia di San Gimignano DOCG (Tuscany, Italy) This characterful white wine impresses with its almondy texture and notes of citrus and honeydew melon. The slight bitterness on the finish complements the tart spinach flavours, while the mineral structure maintains the buttery balance.
Chablis AOC (Burgundy, France) The Chardonnay from Chablis with its steely, salty minerality and green apple flavour cuts elegantly through the butter sauce. The delicate woody flavour matches the sage, the freshness balances the filling.
Fumé Blanc (Napa Valley, USA) The American Sauvignon Blanc with its tropical fruit (passion fruit, guava) and smoky flavour forms an exciting contrast to the spinach. The creamy texture binds the ravioli filling.
Gavi di Gavi DOCG (Piedmont, Italy) The Cortese, with its peach blossom freshness and almondy depth, complements the ricotta perfectly. The salty note on the finish emphasises the spiciness of the sage.
Pinot Gris Badische Bergstrasse DOC (Germany) German Pinot Gris with aromas of baked apple, quince and a subtle smoky note. The velvety texture plays around the ravioli, the spiciness harmonises with the herb butter.
The recipe:
Ricotta and spinach ravioli with sage butter & lemon
Cooking utensils
- 1 Rolling pin or pasta machine
- 1 Ravioli cutter (optional)
- 1 Large pan
- 1 Bowl for the filling
Ingredients
For the pasta dough:
- 200 g Tipo 00 Flour
- 2 Eggs
- 1 Tbsp olive oil
- Pinch of salt
For the filling:
- 150 g Ricotta
- 100 g Spinach leaves cooked, squeezed
- 30 g Parmesan cheese grated
- Nutmeg Salt, pepper
For the sauce:
- 80 g Butter
- 10 fresh sage leaves
- Zest of 1 organic lemon
Preparation
Pasta dough:
- Heap the flour onto the work surface and form a hollow.
- Pour the eggs, oil and salt into the hollow and mix with a fork.
- Knead into a smooth dough and leave to rest for 30 minutes.
Filling:
- Mix the ricotta, spinach, Parmesan and seasoning.
Shape the ravioli:
- Roll out the dough thinly and cut out the pastry sheets.
- Place the filling on one half, cover with the second plate.
- Press the edges firmly and cut out the ravioli.
Sauce & Serve:
- Melt the butter in a pan and fry the sage until golden brown.
- Cook the ravioli in boiling salted water for 3-4 minutes.
- Toss the ravioli in the sage butter and serve with lemon zest.
Recommended side dishes:
- Rocket salad with pine nuts
- Grilled lemon slices
- White beans in olive oil
