Creative Easter pasta with Venetian charm
Colourful egg-shaped ravioli filled with ricotta and spinach and served on a golden saffron foam – a surprising Easter creation that perfectly complements the elegant Soave Classico.
Ideal wine accompaniment: Soave Classico DOC (Veneto, Italy)
The Garganega-dominated Soave Classico impresses with its delicate almond note and flavours of ripe pear and honeydew melon, which combine harmoniously with the creamy ricotta. Its lively acidity cuts through the saffron foam, while the mineral character of the volcanic soil emphasises the spiciness of the dish. The slight bitterness on the finish forms a delightful contrast to the sweetness of the pasta, and the sparkling freshness cleanses the palate for the next bite.
5 more wine recommendations:
Vernaccia di San Gimignano (Tuscany, Italy) This dry white wine impresses with fresh apple flavours and a delicate almond note. Its natural saltiness goes perfectly with saffron and emphasises its aroma without dominating it. The pleasant acidity provides a nice balance to the creamy filling. A classic accompaniment for fine pasta dishes.
Fiano di Avellino (Campania, Italy) A particularly versatile white wine with notes of roasted hazelnuts and a hint of honey. Its creamy texture harmonises wonderfully with the ricotta, while the mineral component emphasises the saffron. The long, elegant finish leaves a pleasant flavour. Perfect for sophisticated pasta creations.
Grüner Veltliner (Wachau, Austria) Known for its characteristic peppery flavour and refreshing acidity. The wine gives the dish a special depth thanks to its light flavour. The mineral freshness acts as a natural flavour enhancer for the saffron. At the same time, the mild bitter note provides a balanced finish.
Picpoul de Pinet AOC (Languedoc, South of France) This coastal wine from the Picpoul grape is full of character and surprises with aromas of white peach and fresh citrus notes. Its distinctive acidity and slight salty note are reminiscent of the sea breeze from its home near the Étang de Thau. The delicate minerality emphasises the saffron, while the refreshing style balances the creamy dish. A perfect accompaniment for spring pasta with its lively but not overpowering structure.
Albariño (Galicia, Spain) This fresh coastal wine captivates with its peach flavours and a subtle salty note. Its lively acidity acts as a natural palate cleanser between bites. The velvety texture caresses the pasta without overpowering it. An ideal accompaniment for creative spring dishes.
The recipe:
Bunte Eier-Ravioli mit Safranschaum
Kochutensilien
- 1 Ravioli-Ausstechform (Eierform)
- 1 Nudelholz
- 1 Schaumkelle
- 1 Pinsel
Zutaten
Für den Teig:
- 200 g Mehl
- 2 Eier
- 1 TL Kurkuma gelb
- 1 TL Paprikapulver rot
Für die Füllung:
- 150 g Ricotta
- 100 g Blattspinat
- 30 g Parmesan
Für den Schaum:
- 200 ml Sahne
- 1 Prise Safran
- 1 Eigelb
Zubereitung
Teig zubereiten:
- Mehl mit Eiern und Farbpulver zu glattem Teig verkneten
- 30 Minuten ruhen lassen
Füllung vorbereiten:
- Spinat blanchieren, ausdrücken
- Mit Ricotta und Parmesan vermengen
Ravioli formen:
- Teig ausrollen, Eierformen ausstechen
- Füllung auf eine Hälfte geben, mit zweiter Platte bedecken
- Ränder festdrücken
Schaum zubereiten:
- Sahne mit Safran und Eigelb aufschlagen
Empfohlene Beilagen:
- Gegrillte Zitronenscheiben
- Frischer Basilikum
- Geröstete Pinienkerne
