Wine pairings for Ravioli di Funghi Portobello e Ricotta
Bianco: Ocone Greco di Tufo Giano, Mastroberardino Greco di Tufo, DonnaChiara Greco di Tufo
Rosso: Antoniolo Gattinara Le Castelle, Petterino Gattinara, Travaligni Gattinara TreVigne
This ravioli pasta is dominated by the two ingredients its title highlights: portobello mushrooms and ricotta cheese. Portobellos are earthy and meaty, so they can take heavier wines well. However, the filling’s ricotta gives this dish lift that is best served by a mid-weight wine with good acidity.
Greco di Tufo is one of Campania’s best white grapes. Its wines show floral top notes and a strong mineral streak. Its floral aspect works well with the earthy mushrooms while the slate-like mineral aromas find harmony with the pasta’s savory elements, like the Parmigiano and garlic. Finally, the round mouthfeel of Greco di Tufo compliments the pasta’s plumpness.
Gattinara from Piedmont is made from the same grape as Barolo and Barbaresco, Nebbiolo. This expression is more delicate with less tannic thrust than the “King and Queen of Wines.” Its red cherries, strawberries and rhubarb will lift and contrast the earthy mushrooms and integrate well with the ricotta’s brightness. Lastly, Gattinara’s tingly tannins and mouth-watering acidity will keep the palate fully refreshed.
Cin cin!
Christy Canterbury, Master of Wine (MW)
Wine Editor
@canterburywine
p.s. check out our recipe for Ravioli di Funghi Portobello e Ricotta.
