Wine Pairings for Ravioli di Ricotta con Pomodoro e Basilico
Bianco: Verdicchio (Brunori Verdicchio dei Castelli di Jesi Superiore San Nicoló, Brunori Verdicchio dei Castelli di Jesi Riserva San Nicoló)
Rosso: Montepulciano and Sangiovese (Brunori Rosso Conero Barco, Brunori Torquís Rosso Piceno)
Ricotta serves as this dish’s foundation. Tomatoes and basil provide the highlights. Tomatoes beg for vivaciously bright flavors and crisp acidity in wine while basil likes to pair with herbal tones. So, a wine with a forward, vivacious nose is key to a smart wine pairing. Still, while ricotta can be deceptively light in a dish – and this is one of those crafty appearances – the better pairing wines will be at least medium-bodied and a bit creamy, too. A number of Marche wines work very well.
Verdicchio has a lemony and saline quality that matches brilliantly with this pasta. Brunori, like many producers, makes a Superiore (with a slightly higher alcohol level than a simple Classico) and a Riserva that meet the fragrance heights of this pasta while suiting the weight of the ricotta-filled pasta as well.
Montepulciano and Sangiovese shape the pedestal of Marche reds. Sangiovese frequently shows a tomato leaf character that will suit this pasta well. Rosso Conero is part Sangiovese and part Montepulciano. Rosso Conero, while allowed to have 15% Sangiovese, often does not. It is usually deeper in fruit flavors and darker in character. If you want more body and darker fruit, go for this latter style.
Christy Canterbury, Master of Wine (MW)
p.s. Check out our recipe for Ravioli di Ricotta con Pomodoro e Basilco