If the Ravioli is served with a tomato and meat-based sauce and stuffed with beef, mushrooms, sausage, or duck, medium-bodied and acidic red wines like Chianti Classico, Pinot Noir and Barbera pair best.  For Ravioli served in a cream, pesto, or butter sauce, and stuffed with lighter foods like spinach, potato, ricotta cheese, lobster, or chicken, Chardonnay, Sauvignon Blanc, Viognier, or Pinot Grigio make for excellent pairings.

Chianti Classico & Ravioli in a Meat/Tomato Sauce

Chianti Classico is a medium-bodied red wine from Italy that features bright cherry flavours, along with earthy and herbal notes which gives it a rustic charm.  With a moderate amount of tannin, Chianti is able to bite into the meaty proteins of the sauce, and this ends up giving the wine a silky texture that is incredibly dreamy.

Chianti is also balanced with acidity, which is necessary when tomatoes are involved.  Tomato sauce is incredibly acidic, and red wines that feature more tannin than acidity will come off as flat when consumed with tomatoes.  Chianti has that perfect balance, along with lovely herbal notes and fruity flavours, allowing it to work in harmony with the sauce.

Mushroom Ravioli & Pinot Noir Pairing

Pinot Noir is an light red wine with bright strawberry and cherry flavours, along with an earthy or barnyard smell that makes wine enthusiasts go wild.  It’s these forest floor notes of Pinot Noir that make the wine wonderful with mushrooms.  An unoaked Pinot Noir should have plenty of acidity to handle any sort of tomato sauce that the mushroom ravioli has been tossed in.

Ricotta Cheese & Spinach Ravioli in Alfredo Sauce with Pinot Grigio

With so much going on with this style of Ravioli, there’s a lot to unpack here flavour wise.  Saddling this epic feast up with a Pinot Grigio ensures all the subtle ricotta cheese and spinach flavours are granted their time to shine.  An Italian Pinot Grigio has plenty of snappy acidity to wash away the creamy alfredo sauce in between bites, allowing the spinach and cheese flavours to continue to dance across your tongue.

Lobster Ravioli & Chardonnay Pairing

The buttery notes in Chardonnay allow it to jive with the subtle lobster flavours, along with any buttery or cream sauce you may have added to your Ravioli.  You’ll also find lovely tropical flavours which make the wine refreshing when pitted against the dense pasta shell of Ravioli.

If you are not a fan of the toasty vanilla flavours of an oaky Chardonnay, it’s perfectly acceptable to lean towards a crisp and mineral Chablis.  Here the chalky notes of the wine complement the sea-kissed minerality of the tender lobster meat.

Sauvignon Blanc & Pesto Chicken Ravioli Pairing

Sauvignon Blanc is a crisp white wine with notes of citrus, grapefruit, and green grassy flavours.  The herbaceous grassy notes complement the green flavours found in Pesto, such as, basil, garlic, and olive oil.   Meanwhile, the tangy grapefruit flavours meld perfectly with the sharp green flavours found in pesto sauce.  Since Sauvignon Blanc is crisp, it has no issue keeping your palate clean in between bites.  This ensures each bite of Pesto Ravioli tastes as bright and fresh as a sunny spring afternoon.


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