Dolcetto or Barbera temperture?

[Innkeeper]

They will both go well with your ravioli. Both should be served at "cellar temperature" or around 65 degrees F. The Barbera will be slightly more acidic than the Dolcetto. If there are tomatoes in the sauce, I would go with the Barbera. If you had something like a walnut/cream sauce I would go with the Dolcetto.