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Chardonnay is one of the most widely planted white grapes, producing wines ranging from richly oaked styles to steely and mineral-driven, depending on terroir. This is why it is celebrated this week. It has not one but TWO days of recognition.
May 21 - World Chardonnay Day
May 23 - International Chardonnay Day
Honestly, I don't know the difference between World and International Chardonnay Day. I do know it is a great excuse to have Chardonnay twice this week 😀
This Spinach and Ricotta Ravioli dish is a wonderful entree to pair with Chardonnay. Spinach and Ricotta Ravioli is as versatile as Chardonnay. You can serve it will a creamy white sauce, fresh tomato sauce, or topped with shaved parmesan cheese.
Cream Sauce - serve with an oaky or buttery Chardonnay
Tomato Sauce - serve with a steel or mineral-driven Chardonnay
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Spinach and Ricotta Ravioli
Ingredients:
• 2 cups all-purpose flour
• 4 large eggs
• Pinch of salt
• 8 ounces fresh spinach, cooked, drained, and chopped
• 16 ounces fresh ricotta
• 4 ounces grated Parmigiano Reggiano
• Zest of 1 lemon (optional)
• Pinch of nutmeg
• Salt and pepper to taste
Directions
1. Prepare the Dough: On a clean countertop, place the flour in a mound and make a well in the center.
2. Add the eggs and a pinch of salt into the well.
3. Use a fork to beat the eggs gently, incorporating the flour gradually until a dough forms.
4. Knead the dough for about 8–10 minutes until smooth.
5. Wrap the dough in plastic wrap and let it rest for 30 minutes.
6. Make the Filling. Cook the spinach in boiling water until wilted, then drain and chop finely.
7. In a bowl, combine the spinach, ricotta, grated Parmigiano Reggiano, lemon zest, egg, nutmeg, salt, and pepper. Mix until smooth. Set aside.
8. Assemble the Ravioli. Divide the dough into 2–4 portions for easier rolling.
9. Roll out the dough thinly using a rolling pin or pasta machine.
10. Place small spoonfuls of the filling about 1 inch apart on one dough sheet.
11. Brush water lightly around the filling to help seal the edges.
12. Place another sheet of dough over the first and press around each filling mound to seal.
13. Use a ravioli cutter or knife to cut the ravioli into desired shapes. Seal the edges tightly.
14. Cook and Serve. Bring a large pot of salted water to a boil. Add the ravioli and cook for 2–4 minutes or until they float to the surface.
15. Drain and serve with your choice of sauce, such as sage butter or tomato sauce.
Enjoy your homemade Spinach and Ricotta Ravioli! Serve with your favorite sauce and Chardonnay🍽️
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