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Butternut Squash, Ricotta & Spinach Ravioli with Butter and Sage: The Ultimate Wine Pairing Guide

Butternut Squash, Ricotta & Spinach Ravioli with Butter and Sage: The Ultimate Wine Pairing Guide

Introduction

Few dishes capture the cozy elegance of Italian home cooking like ricotta and spinach ravioli with butter and sage. Whether you’re hosting friends or craving a comforting weeknight meal, this pasta is a sure crowd-pleaser. But what really elevates this dish isn’t just the delicate, pillowy ravioli—it’s the opportunity for a perfect wine pairing. If you’ve ever wondered what wine goes with butternut squash ravioli, ricotta cheese recipes, or classic Italian pasta, you’re in the right place. This recipe and wine guide will help you master both food and wine, making every meal an occasion.

About This Dish

Ricotta and spinach ravioli with butter and sage is a staple of Northern Italian cuisine, especially beloved in regions like Emilia-Romagna and Lombardy. The combination of creamy ricotta, earthy spinach, and nutty Parmesan—enveloped in tender homemade pasta—creates a harmonious blend of flavors and textures. The final flourish: sage-infused butter that adds a savory, aromatic finish.

While butternut squash often stars in its own ravioli, it’s the perfect seasonal companion to this dish, whether roasted as a side or pureed into a sauce. In fact, many home cooks blend butternut squash into ricotta cheese recipes for extra creaminess and a hint of sweetness—a trick worth trying if you love autumnal flavors. This versatility is why the question of "butternut squash wine pairing" is so popular among food enthusiasts.

Ricotta and spinach ravioli is more than just a meal—it’s a ritual. Making the dough, filling, and sauce from scratch transforms a simple dinner into an experience. It’s a dish that rewards patience and attention, yet remains accessible for home cooks of all levels. With a little technique and the right wine, you’ll feel like you’re dining at a trattoria in Bologna.

Key Ingredients & Their Role

Ricotta Cheese

Ricotta is the backbone of countless Italian classics—think lasagna recipe with ricotta cheese, ricotta cheese pie recipe, and so many other ricotta recipes. Here, it provides a creamy, mild base that carries the flavors of spinach and Parmesan. For best results, use whole milk ricotta and drain it well to avoid watery filling.

Spinach

Spinach gives the filling vibrancy and a subtle earthiness. Fresh baby spinach works best, but you can substitute thawed frozen spinach (squeezed dry). The green color and gentle flavor pair beautifully with the richness of ricotta.

Parmesan & Nutmeg

Aged Parmesan lends a savory, nutty depth that balances the milky ricotta. A pinch of nutmeg (a classic Italian trick) adds warmth and complexity, making the filling aromatic and inviting.

Pasta Dough

Homemade pasta uses just flour, eggs, and a dash of olive oil. The dough should be smooth and elastic, rolled thin for a delicate bite. This is the same pasta base found in many recipes with ricotta cheese and even ravioli stuffed with butternut squash.

Butter and Sage

The sauce is pure simplicity: unsalted butter melted gently with fresh sage leaves until the butter browns and the sage becomes fragrant and crisp. This sauce highlights the ravioli’s flavors and ties the dish together.

Butternut Squash: The Unsung Hero

Butternut squash can be served roasted alongside, used as a ravioli filling, or even folded into the sauce. Its natural sweetness and velvety texture complement the savory, creamy profile of the ricotta and spinach. If you’re seeking a butternut squash recipe to pair with this ravioli, try roasting cubes with olive oil and tossing them alongside the pasta for a seasonal twist.

Recipe: Ricotta and Spinach Ravioli with Butter and Sage

Prep Time: 45 minutes Cook Time: 20 minutes Total Time: 65 minutes Servings: 4 (about 16 ravioli) Difficulty: Intermediate

Ingredients

For the Pasta Dough:

  • 1 ½ cups 00 pasta flour (or all-purpose flour)
  • 2 whole eggs
  • 2 egg yolks
  • Pinch of salt
  • 1 tablespoon olive oil
  • Semolina flour, for dusting

For the Filling:

  • 1 tablespoon olive oil
  • 7 oz (200 g) fresh spinach, washed and dried
  • 9 oz (250 g) whole milk ricotta cheese, drained
  • 1 cup (100 g) finely grated Parmesan cheese
  • 1/4 teaspoon freshly grated nutmeg
  • Salt and black pepper, to taste

For the Sauce:

  • 7 tablespoons (100 g) unsalted butter
  • 1 cup fresh sage leaves (about 15 g)
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste
  • Extra Parmesan, for serving

Optional Butternut Squash Add-On

  • 1 small butternut squash, peeled, seeded, and cut into ½-inch cubes
  • 1 tablespoon olive oil
  • Salt and pepper

Nutrition Facts (per serving)

  • Calories: ~450
  • Protein: 15g
  • Carbohydrates: 48g
  • Fat: 22g
  • Vegetarian, nut-free; can be made gluten-free with GF flour

Step-by-Step Instructions

1. Make the Pasta Dough:

  • Mound flour on a clean surface; make a well in the center. Add eggs, yolks, salt, and olive oil. Gradually mix, drawing in flour until a dough forms.
  • Knead for 8–10 minutes until smooth and elastic. Wrap in plastic; rest 30 minutes.

2. Prepare the Filling:

  • Heat olive oil in a skillet over medium. Add spinach; cook until wilted (2–3 min). Cool, squeeze dry, and chop finely.
  • In a bowl, combine spinach, ricotta, Parmesan, nutmeg, salt, and pepper. Mix well.

3. (Optional) Roast Butternut Squash:

  • Toss squash cubes with olive oil, salt, and pepper. Roast at 400°F for 25 min until tender and caramelized.

4. Roll Dough & Fill Ravioli:

  • Divide dough into 2–4 pieces. Roll each through a pasta machine or by hand to thin sheets (~1/16 inch).
  • Place teaspoons of filling 1.5 inches apart on one sheet. Brush edges with water; lay a second sheet on top. Press to seal around filling, removing air.
  • Cut into ravioli shapes using a cutter or knife. Transfer to a floured tray.

5. Cook the Ravioli:

  • Boil a large pot of salted water. Cook ravioli for 3–4 minutes, until they float. Remove gently with a slotted spoon.

6. Make the Butter & Sage Sauce:

  • While ravioli cook, melt butter in a wide pan over medium. Add sage; cook until leaves crisp and butter turns golden brown (about 2–3 min).
  • Add lemon juice and season with salt and pepper.

7. Serve:

  • Toss cooked ravioli in sage butter. Plate, sprinkle with extra Parmesan, and serve with roasted butternut squash if desired.

Perfect Wine Pairings: Find Your Match

Pairing wine with ricotta and spinach ravioli in butter and sage sauce is about balancing richness with freshness. Here’s how to choose the best bottles for this dish:

What to Look For

  • Acidity: Cuts through the butter and lifts the creamy filling
  • Medium Body: Complements the delicate pasta without overpowering
  • Herbal/Fruity Notes: Echo sage and nutmeg; complement butternut squash
  • Low to Medium Tannins: Keeps things smooth, especially if serving with butternut squash

Top Wine Recommendations

  1. California Chardonnay (Unoaked or Lightly Oaked)
  • Why: Crisp acidity and subtle fruit notes complement the butter and sage. Unoaked styles (Sonoma Coast, Mendocino) let the ravioli shine.
  • Price & Where: $15–$25 at Total Wine or Trader Joe’s.
  1. Oregon Pinot Gris
  • Why: Aromatic, lively, and often with hints of pear, melon, and herbs—beautiful with ricotta cheese recipes and butternut squash sides.
  • Price & Where: $18–$28 at BevMo and local wine shops.
  1. Italian Soave or Verdicchio
  • Why: Classic Italian whites with mineral backbone and stone fruit flavors. Pair perfectly with the sage butter and Parmesan.
  • Price & Where: $15–$22, widely available at Total Wine and specialty shops.
  1. Oregon or California Pinot Noir
  • Why: If you prefer red, a light, earthy Pinot Noir works—especially if you add roasted butternut squash. Look for minimal oak and juicy red fruit.
  • Price & Where: $20–$30 at Trader Joe’s, BevMo, or your wine shop.
  1. French Chablis (Unoaked Chardonnay)
  • Why: High acidity, chalky minerality, and citrus notes. Superb with this dish—especially if you love Old World styles.
  • Price & Where: $25–$30 at Total Wine.

Pro tip: Use Vinomat to discover tailored wine matches for any butternut squash recipe, ricotta cheese pie recipe, or your favorite recipes with ricotta cheese. The app makes wine pairing fun and accessible, no matter your experience level.

Cooking Tips & Techniques

  • Drain Your Ricotta: Excess moisture makes the filling runny—always drain ricotta in a cheesecloth or fine sieve for at least 30 minutes.
  • Roll Pasta Thin: Aim for about 1/16 inch (setting 6 on most machines). This gives ravioli a delicate bite.
  • Seal Well: Air pockets cause ravioli to burst. Press firmly around filling and use a little water to seal.
  • Don’t Overcrowd the Pan: Boil ravioli in batches so they cook evenly and don’t stick.
  • Brown, Don’t Burn the Butter: Watch the butter as it cooks—when it smells nutty and turns golden, add sage and remove from heat after leaves crisp.
  • For Butternut Squash Lovers: Roast or sautĂ© butternut squash as a side, or blend some into the filling for a seasonal twist. This works well in lasagna recipe with ricotta cheese, too.
  • Use Fresh Sage: Dried sage can be overpowering and lacks the aromatic punch of fresh leaves.

Serving Suggestions

Serve your ravioli in warmed shallow bowls to keep them cozy. Spoon over the sage butter, making sure each raviolo gets a few crisp sage leaves and a shower of grated Parmesan.

For an autumnal touch, scatter roasted butternut squash cubes on top or serve alongside. The sweetness plays beautifully against the butter and cheese. Pair with a simple arugula salad dressed in lemon, and warm, crusty bread to soak up the extra sauce.

Set the mood with a favorite playlist and pour your chosen wine. Whether you’re cooking for a special occasion or a relaxed dinner, this meal sets the stage for conversation and connection. Don’t forget—Vinomat can help you fine-tune your wine selection, turning a great meal into an unforgettable one.

Conclusion

Ricotta and spinach ravioli with butter and sage is a celebration of simplicity, flavor, and the joy of cooking at home. Whether you’re a fan of butternut squash, passionate about ricotta cheese recipes, or just love discovering new wine pairings, this dish belongs in your repertoire. With Vinomat, finding the best wine for any butternut squash creation or pasta night is easier—and more delicious—than ever. So pour a glass, savor the aromas, and enjoy the magic of food and wine together.