Wines that pair with
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Red · Medium · Dry
Piedmont's everyday red and Italy's secret food wine — high acid, low tannins, juicy red cherry, and a touch of earth. Pairs effortlessly with anything red-sauce.
Why it works with Ravioli Magro: Ricotta, Spinach, San Marzano Tomatos
Northern Italian red with bright acid handles pasta with tomato or meat sauce.
Red · Medium · Dry
Tuscany's everyday red, made from Sangiovese — cherry, leather, and a brisk acidity that makes tomato-based dishes sing. The Classico designation marks the historic heartland and a step up in quality.
Why it works with Ravioli Magro: Ricotta, Spinach, San Marzano Tomatos
Chianti is the pasta wine of choice — cherry, leather, cleansing acid.
White · Light · Dry
Italy's everyday white — light, lemony, neutral by design. Pleasant with anything; profound with very little. The best Friuli bottles are quietly excellent.
Why it works with Ravioli Magro: Ricotta, Spinach, San Marzano Tomatos
Clean white that works with cream-sauce and seafood pasta.
Red · Light · Dry
Burgundy's most temperamental grape, but the rewards are real — translucent ruby with a perfumed lift of red cherry, forest floor, and clove. Silken tannins and bright acid make it the most versatile red on the table; serve cool, around 58°F.
Why it works with Ravioli Magro: Ricotta, Spinach, San Marzano Tomatos
Versatile red that works across the cheese-board spectrum.
Red · Medium · Dry
The soul of Tuscany — bright red cherry, dried herbs, and a savory line of acidity that craves tomato sauce. Chianti is the everyday face; Brunello is its serious cousin.
Why it works with Ravioli Magro: Ricotta, Spinach, San Marzano Tomatos
Italy's table wine for Italy's table dish — Sangiovese acid meets tomato sauce naturally.
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