Sauce for Ravioli?
I have some smoked chicken & ricotta ravioli (fresh pasta) in the fridge that I am just dying to fix for dinner tomorrow night, but am not sure what sauce to serve with it. I have had it at a local Italian place I like that served it with a lemony sauce, but not sure how to make it. Any ideas?
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11 Comments:
Browned butter and sage would be nice. Or olive oil, lemon, and maybe a bit of capers or olives.
dbcurrie at 3:18AM on 05/06/09
I second the browned butter and sage idea! Oo and maybe add some toasted walnuts or pignoli.
embolini9 at 4:15AM on 05/06/09
Toast 'em in the oven, then toss with olive oil, pine nuts, cashews and asiago & parm. cheeses.
beersnob at 8:03AM on 05/06/09
Recently I made a sauce with heavy cream infused with garlic and red pepper flakes. Add two hand-fulls of shredded cheese, add ravioli and then fresh arugula. YUM.
orchidgirl at 10:58AM on 05/06/09
My first thought was a nice, spicy arrabiata sauce. The spiciness would blend well with the smokiness of the chicken and the savory element of the ricotta. Pesto would be really good too....tradtional basil pesto, or maybe an arugula pesto or sun-dried tomato pesto? And tons of parm....
kimberlymac at 11:06AM on 05/06/09
I too think that a sun-dried pesto would be delish! If I didn't have the stuff to make that then it would be olive oil, red pepper flake, and parm for me.
TaraTot at 1:23PM on 05/06/09
I would go with a more acidic sauce than brown butter and sage, as the ricotta probably makes the ravioli fairly rich. If you cut the butter with lemon and add some toasted nuts, that might be the ticket - equal parts lemon and butter, and nuts to taste. If you want to use herbs, try basil or tarragon for something more Greek-Mediterranean. Another option would be a mushroom sauce, I think the earthiness would make a nice counterpoint. Puttanesca would be a nice option as well, if you like olives, or the previously-suggested arrabiata. Just be sure the spiciness doesn't overwhelm the gentle flavour of the ravioli.
morgancain at 2:33PM on 05/06/09
Not sure how weird this is.. but recently I've been sauteing greens, like Swiss chard or spinach, with lots of garlic and eating that over ravioli. It's GREAT... and a good way to work my way through all my CSA greens.
.. but I am loving these ideas - I'm going to try some!
AppleJack at 2:39PM on 05/06/09
Butternut squash puree would be delicious with this--flavor it up with sauteed onions and maybe a little touch of cream and a bit of blue cheese and toasted walnuts.
Bumblebutton at 3:21PM on 05/06/09
An update--I made it with the brown butter and sage and added some pinon nuts I had forgotten about in the cabinet (thanks embolini9 and beersnob!) --it was delish! I think next time I may use AppleJack's idea and use lightly sauteed spinach as a base layer, then the ravioli, then a light sauce. Thanks for the input guys!
gourmetgal at 2:06AM on 05/07/09
Here is a great sauce recipe:
Sauce:
3 Tbs. extra-virgin olive oil
3 Tbs. fresh basil, chopped
2 tsp. grated lemon zest
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
See photos and complete ravioli recipe here: http://chewonthatblog.com/2008/08/19/ravioli-for-dinner-and-dessert/
Hillary
Chew on That
Chew on That at 12:10AM on 05/08/09