Ravioli with Ricotta and Spinach: The Ultimate Wine Pairing Guide

Introduction

Few dishes capture the heart and soul of Italian comfort food quite like Ravioli with Ricotta and Spinach. Imagine pillowy pasta filled with creamy ricotta and vibrant spinach, gently tossed in a buttery sauce and crowned with a flurry of Parmesan cheese. Whether you’re a seasoned home cook or just looking to impress friends at your next dinner party, this dish is a canvas for flavor and a celebration of texture. But what truly elevates it from delicious to unforgettable? The perfect wine pairing. Uniting food and wine transforms a humble meal into an experience—and with the right wine for Ravioli with Ricotta and Spinach, each bite becomes a celebration. In this guide, you’ll learn the story behind this classic recipe, discover why its flavors sing with certain wines, and get expert wine recommendations (all accessible at local favorites like Total Wine, Trader Joe’s, and BevMo).

About This Dish

Ravioli with Ricotta and Spinach is a dish with deep Italian roots, beloved for its balance of simplicity and sophistication. Tracing its origins to the regions of Emilia-Romagna and Tuscany, ravioli has been a staple at Italian family tables for centuries, often reserved for special occasions and holidays. The pairing of ricotta and spinach is classic: ricotta brings a lush, almost sweet creaminess, while spinach adds freshness and a subtle earthiness.

In American kitchens, this ravioli has become a favorite among food enthusiasts who appreciate its comforting flavors and impressive presentation. It’s also a dish that bridges generations and cultures—easy enough to make at home, yet refined enough to serve at a festive gathering. The creamy, salty filling and delicate pasta are welcoming to a wide range of palates, making it a go-to for vegetarians and cheese lovers alike. As wine appreciation grows in the United States, more and more home cooks are seeking the best wine for Ravioli with Ricotta and Spinach, eager to create restaurant-worthy experiences at their own tables.

Key Ingredients & Their Role

The magic of Ravioli with Ricotta and Spinach lies in the harmony of its core ingredients:

Ricotta Cheese: This fresh, creamy cheese is the backbone of the filling. Ricotta’s mild, milky flavor and lush texture provide a rich counterpoint to the pasta and sauce. It’s essential that the ricotta be well-drained to avoid a watery filling. Ricotta’s creaminess is key to the wine pairing: wines with bright acidity (like Pinot Grigio or Sauvignon Blanc) cut through its richness, cleansing the palate between bites.
Spinach: Fresh spinach lends color, nutrients, and an earthy, slightly vegetal note. When sautéed and finely chopped, it balances the cheese’s richness and adds depth. Its subtle bitterness is why wines with a hint of minerality or herbal character often make a perfect match.
Parmesan Cheese: A generous handful of finely grated Parmesan adds saltiness and umami. It intensifies the savory qualities of the filling and enhances the overall taste profile. Parmesan's salty, nutty notes find harmony with wines that have a bit of bite or a touch of oak, offering complexity without overwhelming the dish.
Nutmeg: Just a pinch, but it’s a game-changer. Nutmeg adds warmth and a whisper of spice, elevating the flavors and giving the ravioli an unmistakable Italian character.
Tipo 00 Flour & Eggs: The pasta dough is made with ultra-fine Tipo 00 flour, prized for its silky texture, and eggs, which give the dough richness and color. A well-made pasta has a delicate bite and allows the filling to shine.
Butter & Olive Oil: The finishing sauce is a simple emulsion of melted butter and a splash of starchy pasta water, which coats the ravioli in silky richness. Olive oil is used to sauté the spinach and infuse subtle fruity notes.

When considering wine pairing, think about balancing the creamy and salty profile of the dish. Wines with refreshing acidity, moderate body, and gentle fruit or herbal notes will create synergy, making each element of the ravioli shine.

Recipe

Ingredients:

300 g Tipo 00 flour
3 large Eggs
250 g Ricotta cheese
150 g Fresh spinach
50 g Parmesan cheese (finely grated)
1/4 tsp Nutmeg
As needed Salt
Freshly ground, as needed Black pepper
50 g Butter
1 tbsp Olive oil
Handful, fresh Spinach leaves (for garnish)

Instructions:

Prepare the pasta dough. On a clean work surface, mound the flour and make a well in the center. Crack the eggs into the well, and using a fork, beat the eggs gently, gradually incorporating the flour until a dough starts to form. Knead the dough for 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
Prepare the filling. In a large pan, heat 1 tbsp of olive oil and sauté the spinach until wilted (2-3 minutes). Remove excess liquid by pressing the spinach and finely chop.
In a bowl, combine ricotta cheese, chopped spinach, Parmesan cheese, nutmeg, salt, and black pepper. Mix well until fully combined, then set aside.
Roll out the pasta dough into thin sheets using a pasta machine or rolling pin. Cut the sheets into long strips approximately 8-10 cm wide.
Place small mounds of the filling (about 1-2 tsp each) onto one strip of the dough, spaced about 4 cm apart. Brush water lightly between the mounds, and carefully lay a second sheet of dough over the top. Press gently around each mound to seal, ensuring no air is trapped.
Cut the ravioli into individual pieces using a ravioli cutter or sharp knife. Ensuring the edges are sealed tightly, place them on a floured tray to avoid sticking.
Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3-4 minutes or until they float to the top.
In a skillet, melt the butter over medium heat. Add a few spoonfuls of starchy pasta water to create a light sauce. Toss the cooked ravioli in the skillet to coat them evenly in the butter sauce.
Plate the ravioli in individual bowls. Garnish with fresh spinach leaves and finely grated Parmesan cheese. Serve immediately.

Nutrition Facts (per serving):

Calories: 426 kcal
Protein: 15.0g
Fat: 18.0g
Carbohydrates: 45.0g
Salt: 1.2g

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

Perfect Wine Pairings

Pairing wine with Ravioli with Ricotta and Spinach is all about enhancing the creamy, salty character of the dish while refreshing your palate between bites. The best wine for Ravioli with Ricotta and Spinach is one that offers bright acidity, moderate body, and flavors that complement both cheese and greens. Here’s how to find your perfect match:

What to Look For

Acidity: High-acid wines cut through the richness of the ricotta, keeping each bite lively.
Body: Look for light to medium-bodied wines that won’t overpower the delicate pasta.
Fruit & Herbal Notes: Subtle citrus, green apple, stone fruit, or herbal undertones complement spinach and Parmesan.
Low Tannin: Avoid big, tannic reds that can clash with creamy cheese and make the dish taste metallic.

Top Wine Recommendations

California Chardonnay (Unoaked or Lightly Oaked)

Why it works: The creamy texture and gentle apple-citrus notes echo the richness of the filling without overwhelming it. Unoaked versions, especially from Sonoma or Mendocino, offer bright acidity and a clean finish.
Where to buy: Total Wine, Trader Joe’s, BevMo ($15–$25)
Try: Sonoma-Cutrer Sonoma Coast Chardonnay, Bonterra Chardonnay (Mendocino)

Oregon Pinot Gris

Why it works: Zesty acidity, flavors of pear, green apple, and a hint of minerality. This wine refreshes your palate and complements both ricotta and spinach.
Where to buy: Total Wine, local wine shops ($15–$22)
Try: King Estate Pinot Gris, A to Z Wineworks Pinot Gris

Italian Pinot Grigio

Why it works: With its crisp profile and gentle floral notes, Italian Pinot Grigio is a classic wine pairing for ravioli with ricotta and spinach. It lifts the dish and lets the ingredients shine.
Where to buy: Trader Joe’s, Total Wine ($10–$18)
Try: Santa Margherita Pinot Grigio, Ecco Domani Pinot Grigio

French Sauvignon Blanc (Loire Valley or California)

Why it works: Bright, herbaceous notes and high acidity match the spinach while refreshing your palate. Sancerre or a California Sauvignon Blanc are both great options.
Where to buy: BevMo, Total Wine, grocery stores ($15–$28)
Try: Domaine Vacheron Sancerre, Decoy Sauvignon Blanc (California)

Light-Bodied Red: Pinot Noir (California, Oregon, or Burgundy)

Why it works: If you prefer red, go for a Pinot Noir with soft tannins and juicy red fruit. It’s gentle enough for the delicate pasta and offers a savory contrast to the cheese.
Where to buy: Total Wine, Trader Joe’s, BevMo ($18–$30)
Try: La Crema Pinot Noir (Sonoma), Erath Pinot Noir (Oregon)

Spanish Albariño

Why it works: This vibrant white from Rías Baixas brings citrus and floral notes, making it a lively companion to creamy ravioli.
Where to buy: Total Wine, specialty shops ($15–$22)
Try: Martín Códax Albariño

Vinomat makes discovering the perfect wine pairing effortless—simply enter the dish, and you’ll get curated recommendations tailored to your taste and local availability.

Cooking Tips & Techniques

Dough Mastery: Knead the pasta dough thoroughly (8–10 minutes) for a smooth, elastic texture. Let it rest for at least 30 minutes to relax the gluten—this makes rolling easier.
Spinach Prep: Wilt the spinach quickly, then squeeze out all excess moisture with a clean towel; this prevents a soggy filling.
Filling Consistency: Use well-drained ricotta and finely chopped spinach for a smooth, pipeable filling. Season generously with Parmesan and a pinch of nutmeg for depth.
Sealing Ravioli: Press gently around each mound of filling to seal—air pockets can cause ravioli to burst during cooking. Use a ravioli cutter or sharp knife for clean edges.
Cooking: Boil ravioli in batches in well-salted water, and remove them as soon as they float. Overcooking leads to mushy pasta.
Sauce Simplicity: Finish in a skillet with butter and a splash of pasta water for a glossy, flavorful coating. Avoid heavy sauces that mask the delicate filling.
Pro Tip: Use a pasta machine for even thickness, but a rolling pin works in a pinch. Dust with flour to prevent sticking.

Serving Suggestions

Ravioli with Ricotta and Spinach deserves a little ceremony at the table. Serve the ravioli in wide, shallow bowls, allowing the butter sauce to pool gently at the bottom. Garnish with fresh spinach leaves and a generous dusting of finely grated Parmesan for a restaurant-worthy finish.

Set the scene with a crisp white tablecloth, simple stemware, and a bottle (or two) of your chosen wine pairing. For a full Italian-inspired meal, start with a light salad—think arugula with shaved fennel and lemon vinaigrette—and perhaps some crusty bread to mop up any extra sauce. Finish with a fruit-driven dessert, like poached pears or a citrus sorbet, to complement the meal without overpowering the palate.

A relaxed, convivial atmosphere is key—invite friends or family to join in, and let the conversation flow as freely as the wine. This dish is about savoring the moment and celebrating good food, good wine, and good company.

Conclusion

Ravioli with Ricotta and Spinach is more than just a comforting Italian classic—it’s an invitation to explore the world of food and wine pairing in your own kitchen. With its creamy, salty filling and delicate pasta, it’s the perfect canvas for discovering new wine favorites, whether you prefer a zesty Pinot Grigio, an elegant Chardonnay, or a silky Pinot Noir. Thanks to local shops like Total Wine, Trader Joe’s, and BevMo, finding the right bottle has never been easier. Dive into the experience, and let Vinomat guide you to your next perfect match. Cheers to delicious food, memorable wine recommendations, and the joy of sharing both at your table.