With that amount it probably wouldn't matter the type of wine; a chianti and drink the rest with dinner!

Dry would be anything that isn't a sweet red wine. Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel, or Syrah (also Shiraz) will do nicely. Do not use port or a dessert wine. Or anything that says "late harvest."

Thanks for the tips. I don't drink wine, but I know my friend likes Shriaz so that is what I will look for. I probably would have ended up a sweet wine in because I didn't know any better!

I would like a dry white in that recipe...all I can think of is the color a red wine would make that sauce....and I am thinking gray!
I would use a saugignon blanc....and serve it with the meal...I think you'll find it's less overpowering with the veggiue meal than a heavy wine like chianti or a burgundy.
Linda C

Be very carefulk when adding the cream to the wine, veggies and butter for the sauce....don't allow it to get too hot or it will curdle.

I agree with Linda that a Sauvignon Blanc would be better to use. If it had tomato in it, I might use a bit of Chianti (It's much lighter than Burgundy), but since the sauce is white, I would not add red wine. Personally, I avoid sauces with cream, but that's a personal preference. Also, the lactose does not agree with me:(.

Lars

I second Linda on the curdle thingy!! I use usally a cabarnet but thats what i always have open in the house...SHHH dont tell anyone LOL...But I too agree that a white sauce .. a heavy red is too much..Go with Lindas thoughts and good luck

I am with Lindac and publickman; My first thought as I read the recipe was that the red would ruin the color of the dish. Pumpkin is both pretty and has a lovely, subtle-sweet flavor and you want it to shine through your sauce.

I am also wondering about all that mozzarella in those ravioli. Ravioli are nice little pillows of filling and when they are dressed just right the flavors of the sauce and the filling should complement each other. I would check a bunch of other similar recipes before proceeding with this mixture for the filling, just to be sure the amounts are correct. One more thing, I bet these ravioli will be pretty delicate so you will want the water to be at a gentle roll, not too rapid a boil. I bet they cook in 3 - 4 minutes, and you'll want to take them out of the water with a good size slotted spoon rather than pour them into a collander. This is not meant to discourage, I just hope you will be successful with what should be a very nice and impressive dish to serve to friends.

Ditto the dry white wine. Sauv blanc is good choice. I didn't read the recipe, just the dry red wine part. A pinot grigio or chardonnay would also be fine if your friend prefers one over the other. Do not get a viognier, it tends to be sweet.