Back to Italy we go with what might be one of the most quintessential autumnal dishes of the country. Squash ravioli with sage brown butter sauce has become a staple of Italian restaurants everywhere, primarily because it’s inexpensive to make and people love it. With this recipe, which uses wonton wrappers instead of fresh pasta, it’s also fast and easy to make at home!
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With the dish’s interplay of sweet and salty flavors, you might want to opt for a little hint of sweetness in your wine. In Emilia-Romagna, the home of this dish, that’s just what people do. A just off dry sparkling Lambrusco would be right at home sharing a table with this recipe. It’s a surprising choice perhaps, but it works! Give it a try.
Try Cleto Chiarlo Lambrusco Enrico Cialdini from Italy
The vanilla accent in this recipe is not particularly Italian. In fact, if left to my druthers, I just might leave it out, but keeping the vanilla does open the door to pairing this recipe with many oak aged wines. Consider something like an earthy, fruity, vanilla- and coconut-scented, barrel-aged white Rioja here. The tropical note will play beautifully off the sweetness of the squash and chestnuts and the vanilla will act as a thread tying everything together.
Try the 2011 Muga Rioja Blanco from Spain