Greco di Tufo is one of my favorite Irpinia wines, and not just because it reminds me of summer and all good things that happen in the summer. (See above)
Greco grapes make white wines with a minerality and structure unlike any other you’ve tried. There’s so much sulfur still in the soil, these wines can often be nearly green in color as you observe it in your glass. This wine will be highly structured, high in acidity, with strong sapidity and bright winter fruit notes.
I was used to whites that were often over oaked, super buttery, and lacking any sort of pronounced structure when tasted. Greco di Tufo is anything but. A favorite is this Torrefavale from Angelo Muto at Cantine dell'Angelo.
Great, but what do I pair with this amazing wine?
Glad you asked. We've been getting quite a few questions about what to serve these wines with, so we've started the Perfect Pairings series for the best recipes for these Irpinia wines.
For Greco di Tufo, we went to the experts at Ristorante Oasis Sapori Antichi for answers. See below for an amazing step by step recipe to create a perfect plate from this Michelin Star Restaurant in Iprinia.
Ricotta Ravioli with Walnut and Garlic Sauce
Chefs: Michelina Fischetti & Serena Falco
Pair with: Greco di Tufo
Our Recommendation: Cantine dell’Angelo Torrefavale
Pasta for the Ravioli:
250 g. Grano Duro Flour
250 g. Flour 00
Pinch of Salt
Water as necessary, but just a few drops at most
500 g. Ricotta (fresh and local is best)
250 g. Pecorino Cheese
Salt and Parsley to taste
100 g. Irpinia Walnuts Chopped (or the best from your country)
100 g. Extra Virgin Olive Oil
Salt to taste
4 Cloves of Garlic
Sprig of Parsley
50 g. Pecorino Cheese
For the Ravioli Dough:
Mix the flours and create a good sized well in the center of the flour (kind of like you’re looking down into a volcano). Add water, eggs, and salt into the well and begin to gradually incorporate the flour from the inside out. If the liquids spill out, don’t worry, just create a flour barrier and continue on. Remember this is fun!
Mix by hand until the consistency is well combined and there are no lumps and the color seems equal.
Roll the dough to a thinness that allows you to see your hand through the dough if held up. Cut the dough in half (you’re going to be layering one piece on top of the other after you make your filling to create the ravioli)
Mix the ricotta, the egg, cheese, parsley and salt in a bowl until well combined.
Make your Ravioli:
Lay one sheet of your dough flat. Arrange your ricotta filling in an equal spacing with enough room to create your ravioli. Once done, layer the remaining dough on top and punch out your raviolis using your favorite cutter, or with a knife like nonna taught you.
For the Sauce:
In a small pan, heat the Extra Virgin Olive Oil and add the four cloves whole. Stir constantly and cook until just the cloves just turn brown.
Take the pan off the heat and add the walnuts stirring until just browned. Top with the parsley and a pinch of salt.
Putting it all together:
Cook the ravioli in boiling salt water for just a few minutes, until they start floating. DO NOT OVER COOK.
Plate the ravioli and spoon your sauce over the top. Finish with pecorino cheese and a few leaves of parsley.
Pair with your favorite Greco di Tufo and enjoy!
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