Ricotta-stuffed shells are a beloved cozy meal. The creamy cheese brings a lusciousness to the dish that we won’t get sufficient of. To essentially elevate them to connoisseur meal standing, pair them with a particular glass of wine. We spoke to an knowledgeable who has the proper vino pairing to your ricotta-stuffed shells.

Stuffed shells pair effectively with virtually any pasta sauce, nevertheless it’s in a tomato sauce the place they actually shine. The daring flavors intensify the milder ricotta, and Andrew Limberg, Sommelier and Operations Supervisor at Moon Rabbit, stored this in thoughts when deciding on a wine to drink with the pasta. “There are some actually nice Sardinian Cannonau that do the trick properly,” he recommends.

The medium-bodied wine is derived from the Cannonau grape, which is rumored to have originated in Sardinia. It is characterised by a considerably intense taste that mirrors the daring umami of tomatoes whereas catering to their delicate, fruitiness. The tannins are sturdy, but easy on the tongue. This lack of bitterness or tough texture makes bites of tender shells and delicate ricotta go down simply. In the meantime, the tasting notes of crimson fruits and flowers deliver out the richness of the tomato sauce. Regardless of the boldness, the wine’s low acidity offers it a velvety end slightly than a pointy one, permitting the ricotta’s creamy taste to be extra obvious.

Andrew Limberg’s suggestion matches each the cheese and the sauce; nonetheless, the opposite contents of the shells are equally as vital. Sardinian Cannonau has tasting notes of candy spices, dried fruit, and smoke, making it finest for extra savory meats. Sausage and spinach stuffed shells have all of the makings of a dish appropriate for the Italian wine. Floor sausage flavored with oregano, basil, and thyme brings out the fragrant herbs which can be prevalent in Sardinian Cannonau whereas the smoky end of the wine offers the pork extra depth.

As for the wine’s sweeter facets like pomegranate, cherry, and raspberry, butternut squash-stuffed shells and burrata makes an awesome accompaniment. The recipe nonetheless requires ricotta, however the burrata offers the pasta a buttery taste that pairs effectively with the velvety wine. The dish additionally options contemporary parmesan, though you possibly can swap it out for Sardinian pecorino cheese. Commonplace Sardinian Cannonau is an efficient choose for the dish, however you may also go for a sweeter, fortified model. Some persons are against dessert wines with dinner, however the sweetness from the butternut squash makes the 2 an unbelievable mixture. Plus, the three tangy cheeses present a way of a stability, as does the lemon zest, oregano, and parsley featured within the recipe.