Pumpkin ravioli - need a sauce
I am looking for ideas for a sauce to go on a pumpkin ravioli. Preferably something that isn't a heavy cream. I got some amazing ideas for Thanksgiving leftovers last time I posted so I am really looking forward what everyone has to say.
Thanks in advance!
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16 Comments:
When I was on a roasted butternut squash ravioli kick last autumn, I often made a sauce of caramelised onions, sage and a splash of balsamic vinegar (or Hennessy Cognac, in another version). It was superb. I think it may work with pumpkin as well.
brooke29 at 2:11AM on 03/16/09
Forgot to mention - I would also sprinkle some toasted pine nuts on top, and I'm quite sure I also used a bit of thyme.
brooke29 at 2:24AM on 03/16/09
Toasted pine nuts and garlic-infused olive oil with a good handful of parmesan sprinkled on would be nice. It needs a simple sauce, I think. With ravioli, I normally use a dollop of tomato and marscapone sauce, but that would be too heavy and sweet for pumpkin, I think.
You might also try them just tossed in oil with a small amount of a rich tomato sauce on the side, so people can just lightly dip them (ramekins are the best investment we ever made. What aren't they good for?).
NotAmerican at 3:04AM on 03/16/09
Sage - Brown butter. Simple - elegant
thegoch at 3:09AM on 03/16/09
I second thegoch! anytime I make a squash stuffed pasta I just use the sage and brown butter. anything else I find covers up the taste of the squash and makes it taste like pasta and sauce with no filling.
huneybumper at 7:55AM on 03/16/09
I third the browned butter idea, although I like to add a splash of balsamic vinegar to mine. Heat slowly & gently, allowing enough time for the sauce to reduce and thicken. Then toss the ravioli directly into the pan the last few minutes of reducing so that it really absorbs the sauce. Sprinkle with chiffonaded sage leaves (or pan-saute/fry them if you really want to go big), toasted nuts of some kind (I'd go with probably pine nuts or walnuts), and dried cranberries. Simple and unbelievably delicious!
kimberlymac at 9:26AM on 03/16/09
Another vote for the sage/browned butter, and light on the sage.
lemons at 9:32AM on 03/16/09
Any sauce suggestions for mushroom ravioli?
chonga815 at 10:14AM on 03/16/09
Yep--browned butter and a little sage. Fry some sage leaves as garnish.
Ciaohound48 at 10:47AM on 03/16/09
I ate a great pumpkin tortellini once and although I'm not quite sure what sauce it was (probably a touch of cream in it) it was paired with chorizo. This dish still makes me drool even though I had it more than 20 years ago (and I'm a veg!). I'd try it with an Indian scented sauce of some sort, maybe the kind you get with veggie masala?
Which is most likely a generic word for sauce and I'm just showing my ignorance, but hopefully you'll get an idea!
K9Lover72 at 10:55AM on 03/16/09
For pumpkin ravioli - brown butter or a light blue cheese alfredo sauce. You could also sprinkle toastes pepitas on top instead of the pine nuts. much cheaper and keeps with the pumpkin theme
For mushroom ravioli - an white cheese sauce or even a pink sauce mixing alfredo and crushed tomatoes.
Madelyn
KarmaFreeCooking
MadelynRodriguez at 11:10AM on 03/16/09
As always, you all have come to my rescue! I can't believe I didn't think of a butter sage sauce! Probably since the last time I made it ended with a trip to the emergency room (butter in the eye - don't ask). But I think it is time to give it another shot!
If Not American is still reading, I would love to hear more about the tomato and marscapone sauce - so many recipes, so little time....
beresh at 12:22PM on 03/16/09
Another vote for sage/brown butter, but I add toasted hazelnuts and parm-reggiano on top. If I'm feeling healty, I do half butter-half Smart Balance.
suthungirl at 1:33PM on 03/16/09
nice! thanks!
chonga815 at 1:56PM on 03/16/09
I make this and also a turnip and carrot ravioli with a raisin brown butter sauce with white wine reduction and sage. Add vegetable broth after very lightly thickening the butter. Add raisins, seasonings of choice (this case, sage). Brown, do the wine reduction step, add the broth, and done.
Susanlynne at 4:22PM on 03/16/09
Gorgonzola cream sauce: I made a roux, added milk and melted in some gorgonzola. Then I topped the whole deal with toasted walnuts. Decadent but delicious.
marinelm at 5:39PM on 03/23/09