Ravioli with Ricotta and Mushrooms & the Perfect Wine Pairing

Ravioli with Ricotta and Mushrooms: Recipe & Wine Pairing Guide

There is something deeply comforting about a plate of Ravioli with Ricotta and Mushrooms: silky pasta, creamy filling, and a gentle nutty richness from Parmesan and butter. It’s the kind of dish that feels restaurant‑worthy, yet absolutely achievable in a home kitchen.

For wine lovers, this recipe is an ideal playground. The umami depth of mushrooms, the sweetness of ricotta, and the salty edge of Parmesan invite a thoughtful wine pairing that can turn a simple dinner into an elevated dining experience. Whether you pick up a bottle from Total Wine, Trader Joe’s, BevMo, or your favorite neighborhood shop, choosing the right wine for Ravioli with Ricotta and Mushrooms makes every bite taste more harmonious.

In this guide, we’ll walk through the story behind the dish, the role of each key ingredient, the step‑by‑step recipe, and a detailed wine recommendation section with specific styles and buying tips for the U.S. market. Along the way, you’ll also find cooking techniques, serving suggestions, and ideas for using Vinomat to find your personal perfect match.

About This Dish

Ravioli is one of the best‑known filled pastas from Italy, with roots going back to the Middle Ages. Traditionally, these little pillows were a way to stretch simple ingredients—cheese, herbs, leftover meats or vegetables—into something special for Sunday lunches and celebrations. Over time, fillings evolved with regional produce: spinach and ricotta in Liguria, meat fillings in Emilia‑Romagna, pumpkin in Lombardy, and of course, mushroom‑filled ravioli wherever forests were nearby.

Ravioli with Ricotta and Mushrooms reflects that rustic Italian spirit: humble ingredients transformed by technique. Ricotta brings a mild, milky softness; mushrooms add a savory, earthy note; Parmesan layers in age and complexity. Wrapped in fresh egg pasta and finished in butter, the result is rich but not heavy, deeply flavored but still delicate.

For American home cooks, this dish checks a lot of boxes:

• It feels like a “special occasion” meal perfect for date night or a small dinner party.
• It’s vegetarian‑friendly (though not vegan), yet deeply satisfying thanks to the mushrooms’ umami.
• It’s a flexible canvas for wine pairing, playing well with both Old World and New World wines.

Culturally, it fits right into today’s U.S. food scene, where people are increasingly curious about making fresh pasta at home, exploring Italian cooking beyond red sauce, and learning what wine goes with what food. This dish offers all three: hands‑on cooking, authentic flavors, and endless pairing possibilities.

Key Ingredients & Their Role

The magic of this recipe is how a short ingredient list creates layered flavor. Understanding each component will also help you zero in on the perfect match in your glass.

Pasta dough (Tipo 00 flour and eggs)

Tipo 00 flour is finely milled, giving your ravioli an ultra‑smooth, supple texture. Combined with eggs, it creates elastic, golden pasta that cooks up tender but still pleasantly al dente. This fresh pasta has its own mild wheat sweetness, which interacts beautifully with wines that have good acidity—the acidity refreshes your palate between bites of the rich pasta and filling.

Ricotta

Ricotta is the heart of the filling. Its flavor is gentle, slightly sweet, and milky. Texturally, it provides the creamy, cloud‑like interior of the ravioli. From a wine pairing standpoint, ricotta calls for wines that are not overly tannic or aggressive. High‑tannin reds can feel harsh against delicate dairy, so lighter reds or whites with smooth texture are better partners.

Mushrooms

Mushrooms bring the crucial umami. Cremini (often sold as baby bellas) are ideal: earthy, slightly meaty, and deeply flavorful when sautéed properly. That savoriness often sings with wines that have earthy, herbal, or forest‑floor notes—think Pinot Noir from Oregon, Chianti from Italy, or a Rioja Crianza from Spain. Mushrooms also love wines with good acidity, which lifts their richness instead of letting it feel muddy.

Parmesan cheese

Parmesan (Parmigiano Reggiano or a good domestic equivalent) brings salt, nuttiness, and age. It sharpens the filling’s flavor and adds umami. Parmesan’s salty, nutty profile pairs wonderfully with wines that offer red fruit, spice, or subtle oak. It also increases the overall saltiness of the dish, which can make tannins taste softer and fruit flavors pop—another reason medium‑bodied reds and structured whites do so well here.

Butter and olive oil

Butter makes the sauce glossy and rich, coating the ravioli in a silky sheen. Olive oil adds a light fruitiness and aroma. Fat carries flavor, but it also needs contrast, which is why wines with zippy acidity are a go‑to wine recommendation: they cut through the butter, reset your palate, and keep each bite feeling fresh.

Garlic, basil, salt, and pepper

• Garlic adds warmth and aroma.
• Basil gives a fresh, herbal lift at the end.
• Salt and black pepper fine‑tune everything.

These accents steer us toward wines with herbal or floral notes (Sauvignon Blanc, some Italian whites, or certain Pinot Noirs) and away from wines that are too oaky or heavily spiced, which can overpower the delicate balance of the dish.

All together, this is a creamy, umami‑rich, but still nuanced pasta. That balance is the key to finding the ideal wine for Ravioli with Ricotta and Mushrooms.

Recipe

Ingredients:

• 250g Tipo 00 flour
• 3 (large) Eggs
• 250g Ricotta cheese
• 200g Mushrooms (e.g., cremini, finely chopped)
• 50g Parmesan cheese (finely grated)
• 50g Unsalted butter
• 2 tbsp Olive oil
• 1 clove Garlic (minced)
• 4-6 (leaves for garnishing) Fresh basil leaves
• to taste Salt
• to taste Black pepper

Instructions:

1. Make the pasta dough: On a clean surface, mound the flour and create a well in the center. Crack the eggs into the well and beat them slightly. Gradually incorporate the flour into the eggs until a dough forms. Knead for 8–10 minutes until smooth and elastic. Wrap in cling film and let it rest for 30 minutes at room temperature.
2. Prepare the mushroom filling: Heat olive oil in a frying pan over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Add the finely chopped mushrooms, season with salt and pepper, and sauté until the liquid evaporates, about 5–7 minutes. Allow to cool completely.
3. Combine the filling: In a bowl, mix the cooled mushrooms with ricotta cheese and 30g of grated Parmesan. Season with salt and pepper to taste. Mix until evenly combined.
4. Roll out the pasta dough: On a floured surface, use a pasta machine or rolling pin to roll the dough out into thin sheets. Ensure it is thin enough to see your hand through but thick enough to hold the filling.
5. Assemble the ravioli: Place teaspoons of the filling onto one sheet of pasta, leaving at least 2cm between each mound. Brush around the filling with water, lay another sheet of pasta on top, and press to seal around the filling. Use a round cutter or knife to cut out individual ravioli. Ensure the edges are sealed tightly.
6. Cook the ravioli: Bring a large pot of salted water to a gentle boil. Cook the ravioli in batches for 3–4 minutes or until they float to the surface.
7. Prepare the butter sauce: In a frying pan, melt the butter over medium heat. Add a small ladle of pasta water to loosen the sauce. Adjust seasoning with salt and pepper.
8. Plate the dish: Toss the cooked ravioli carefully in the butter sauce to coat. Plate the ravioli, arranging them neatly. Top with extra sautéed mushrooms, remaining grated Parmesan, and fresh basil leaves for garnish.

Nutrition Facts (per serving):

• Calories: 430 kcal
• Protein: 19.0g
• Fat: 22.0g
• Carbohydrates: 48.0g
• Salt: 1.5g

Dietary Information: Contains gluten, Contains dairy, Nut-free

Perfect Wine Pairings

When it comes to wine pairing for Ravioli with Ricotta and Mushrooms, you’re looking for bottles that can handle creaminess and umami without overpowering the dish. Think medium body, good acidity, and gentle tannins.

Here are key characteristics to look for:

• Body: Light to medium‑bodied wines (both white and red) work best; you want structure but not heaviness.
• Acidity: Moderate to high acidity to cut through butter and cheese.
• Tannins: Low to moderate; high tannins can clash with creamy dairy and delicate pasta.
• Aromas: Earthy, herbal, or floral notes that echo the mushrooms and basil.

1. Oregon Pinot Noir

A classic wine recommendation for mushroom dishes is Pinot Noir, and Oregon (Willamette Valley in particular) excels at elegant, food‑friendly bottles.

• Why it works: Red cherry, cranberry, subtle earth, and forest‑floor notes mirror the mushrooms’ savoriness while staying light on their feet.
• What to look for: Pinot Noir labeled from Willamette Valley or other cool Oregon AVAs, in the $20–$30 range.
• Where to buy: Widely available at Total Wine and many local wine shops; you’ll sometimes find gently priced Oregon Pinots at Trader Joe’s as well.

2. California Chardonnay (unoaked or lightly oaked)

For white wine lovers, an unoaked or lightly oaked Chardonnay from California is an excellent wine for Ravioli with Ricotta and Mushrooms.

• Why it works: Creamy texture plus citrus and apple notes complement the ricotta and butter without overwhelming them.
• What to look for: Labels that mention “unoaked,” “light oak,” or emphasize freshness and minerality; aim for $15–$25.
• Where to buy: BevMo and Total Wine both offer strong selections of Sonoma and Central Coast Chardonnay, and Trader Joe’s frequently carries value‑driven options.

3. Italian Chianti Classico

Leaning into the Italian roots of the dish, Chianti Classico (from Tuscany, based on Sangiovese) is a terrific Old World wine pairing.

• Why it works: Bright red fruit, lively acidity, and subtle herbal notes cut through the richness of butter and cheese, while the mild tannins stand up to Parmesan.
• What to look for: “Chianti Classico” on the label, ideally from a reputable producer in the $18–$30 range.
• Where to buy: Look for these in the Italian section at Total Wine, BevMo, and most well‑stocked grocery stores.

4. Spanish Rioja Crianza or Reserva

For a slightly richer red, Rioja Crianza or a fresh Reserva offers a great balance of fruit, spice, and structure.

• Why it works: Tempranillo brings red fruit, gentle spice, and soft tannins that pair well with mushrooms and aged cheese.
• What to look for: Crianza (lighter, more fruit‑forward) if you prefer a fresher style, or a young Reserva for a touch more depth; typical prices range $15–$25.
• Where to buy: Commonly stocked at BevMo, Total Wine, and many U.S. supermarkets.

Bonus: White alternatives

If you’re exploring whites beyond Chardonnay, consider:

• Pinot Gris/Pinot Grigio (Oregon, Italy): Fresh acidity, pear and citrus, great for a lighter feel.
• Gavi or Soave (Italy): Mineral, citrusy, and very pasta‑friendly.

Not sure which direction to go? Open Vinomat, plug in Ravioli with Ricotta and Mushrooms, and let it suggest a tailored shortlist based on what you enjoy—whether that’s a bright Oregon Pinot, a creamy Sonoma Chardonnay, or a zesty Italian white. You can then head to Trader Joe’s, BevMo, or Total Wine with confidence that you’re hunting for a true perfect match.

Cooking Tips & Techniques

Making filled pasta is a bit of a project, but with a few pro tips, your ravioli will look and taste like they came from a cozy trattoria.

• Knead the dough long enough: Don’t rush the 8–10 minutes of kneading. You’re building gluten, which gives the dough strength and elasticity so it can stretch around the filling without tearing.
• Let the dough rest: The 30‑minute rest relaxes the gluten, making rolling much easier and preventing shrinkage.
• Roll the pasta thin: Aim for sheets thin enough that you can see your hand through them. Too thick, and the ravioli will feel chewy and heavy; too thin, and they may tear. If using a pasta machine, gradually work down to one of the thinnest settings.
• Dry filling, not wet: Be sure the mushrooms are sautéed until all their liquid has evaporated and the mixture is cooled before mixing with ricotta. A wet filling can leak, making it hard to seal the ravioli.
• Don’t overfill: A teaspoon of filling goes a long way. Overstuffed ravioli burst easily when cooked.
• Seal thoroughly: Brush around the filling with water and press firmly, pushing out any trapped air. Air pockets can expand in boiling water and cause ruptures.
• Gentle simmer, not a rolling boil: A vigorous boil can batter the ravioli. Keep the water at a gentle boil or strong simmer so they cook evenly and stay intact.
• Reserve pasta water: The starchy water helps emulsify the butter sauce, turning it glossy and helping it cling to each raviolo.

Once you’ve made this recipe once or twice, the process becomes much more intuitive—and it’s a fantastic dish to cook with friends or a partner, especially paired with a glass of that Oregon Pinot while you work.

Serving Suggestions

Presentation matters, especially with a simple yet elegant dish like this.

• Warm your plates: A warm plate keeps the butter sauce from seizing and helps the ravioli stay hot longer.
• Sauce first or toss then plate: Either lightly coat the ravioli in the butter sauce in the pan, then plate, or spoon a little sauce onto the plate and sit the ravioli on top for a restaurant‑style look.
• Finish with contrast: Top with extra sautéed mushrooms for texture, a shower of freshly grated Parmesan, and a few torn basil leaves for color and aroma.
• Portioning: For a main course, plan on a generous serving per person. For a multi‑course meal, serve a smaller portion (3–5 ravioli) as a primo or appetizer.
• Side dishes: Keep sides simple so they don’t compete with the pasta and wine. Think:
• A crisp green salad with a light lemon vinaigrette.
• Roasted seasonal vegetables (asparagus, green beans, or carrots) with olive oil and sea salt.
• Table setting and wine: Use simple white plates to let the colors pop, and serve your wine pairing in appropriate stemware—Pinot Noir in a larger bowl‑shaped glass, Chardonnay or Italian whites in a medium white wine glass. Pour the wine slightly cool (reds around 60–65°F, whites around 45–50°F) so the flavors stay vibrant.

Cue a playlist, light a candle or two, and you’ve suddenly turned a Tuesday night into something memorable.

Conclusion

Ravioli with Ricotta and Mushrooms is more than just comfort food—it’s a celebration of texture, umami, and the joy of matching a beautiful plate of pasta with a thoughtful wine pairing. From silky homemade dough to the creamy, mushroom‑rich filling and buttery sauce, every element invites a glass of something delicious by its side.

Whether you choose an Oregon Pinot Noir, a fresh California Chardonnay, a Tuscan Chianti, or a Spanish Rioja, the right wine for Ravioli with Ricotta and Mushrooms can transform dinner into an experience. Use Vinomat to explore tailored suggestions, discover new bottles at Trader Joe’s, BevMo, or Total Wine, and find your own perfect match.

Roll out the dough, open a bottle, and let this recipe become one of those dishes you return to whenever you want to impress—without leaving home.