Ricotta and spinach ravioli epitomises the classic European approach to food combinations, where flavours and textures are complemented and extended rather than contrasted and focused. In this case, the creamy, lightly tangy ricotta is furthered by the mild but definitive spinach taste. The tender dough enclosing the filling gives the combination more assertiveness. Variations on this dish include serving it with roasted pine nuts or nutty burnt butter and sage. These are consistent with the flavour-extending, harmonising concept. There are two ways to pair a wine with this dish. The first is to provide contrast, as in the case of the Gaja sauvignon blanc; the other is to play the same game by enhancing the rounded texture and flavours.
Semillon/Sauvignon Blanc, Grant Burge 'Zerk' 2004, Barossa Valley, South Australia
This richly flavoured blend comes from the warm, sunny Barossa Valley. The region produces white wines that are ripe, rich and unctuous with soft and pleasing acidity. This is a blend of a local speciality, semillon, and honey-like ripe sauvignon blanc. The wine offers similar richness and roundness as the ravioli combination. The acidity is mild and zippy enough to tingle the palate. Serve the ravioli warm and the wine cool to avoid shocking the mouth.
Available for $248 from Kedington Wines
(tel: 2898 9323)
Sauvignon Blanc,
Gaja 'Rossj-Bass' 2003, Piemonte, Italy