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Sauce to top meat ravioli

s
Shorts Feb 10, 2005 01:15 PM

Im having meat ravioli tonight - what's a good sauce on top of it besides a red sauce?

Thanks,
David

  1. t
    twodales Feb 10, 2005 01:45 PM

    How about a vodka sauce?

    2 Replies
    1. re: twodales
      s
      Shorts Feb 10, 2005 01:59 PM

      Good idea.

      I know im being stubborn and picky, but Im just not in the mood for anything with tomatoes. Not really in the mood for italian, but im forced to have the ravioli!

      1. re: Shorts
        s
        saucy Feb 10, 2005 02:00 PM

        eat them in meat broth.

    2. c
      Candy Feb 10, 2005 02:00 PM

      How about a cheese sauce?

      3 Replies
      1. re: Candy
        s
        Shorts Feb 10, 2005 02:09 PM

        Thats what i was thinking, but is that good on meat ravioli?

        1. re: Shorts
          c
          Candy Feb 10, 2005 02:10 PM

          I made chorizo ravioli a while back and topped it with a lovely creamy cheese sauce. It was delicious.

          1. re: Shorts
            k
            Karl S. Feb 10, 2005 02:21 PM

            I'd venture that, while the cream would be delicious, it might be too heavy and mask the pasta, which is already competing with the meat for flavor attention (which is perhaps why meat-filled pasta is classically served in broth rather than sauced). The pasta is never merely a transportation device for fillings and sauce, but should be a star in its own right. Remembering that can always help you balance sauces correctly with pasta.

        2. k
          Karl S. Feb 10, 2005 02:18 PM

          For filled fresh pastas, among the non-tomato sauces Marcella Hazan recommends are Butter & Sage and Butter & Parmesan, though she too dictates that meat-filled pastas are served in the classic broth, rather than sauced as such.

          For a sauce, especially if you have pork/veal/poultry in the pasta, I'd go for Butter & Sage, which is a classic sauce.

          My paraphrase: For a pound of pasta, you'd only need 4-5 tbs of butter (make it high quality and unsalted, ideally), a few fresh sage leaves (easy to find in most supermarket chains nowadays) and some Parmigiano-Reggiano for garnish at the table. All you do is heat the butter over medium heat; wait for the foam to pass away and for the butter to turn gold but not brown, then you add the sage and cook the leaves for a few seconds on each side. Then you pour this sauce over the drained pasta in a serving bowl and toss very gently but completely before plating and garnishing.

          Be sure to warm the pasta bowl and serving plates before serving (if not in the overn, then pour scalding water in them while the pasta water is boiling and drain just before the pasta is ready to be drained; you can boil extra water for that). It is a waste of very fine pasta and sauce to put them on tepid (or worse, cold) dishes; this is a technical matter we folks on this side of the pond often neglect badly.

          1. c
            ChiliDude Feb 10, 2005 03:08 PM

            Since you wish to eschew the ol' salsa di pomodori, try toasted pine nuts (pignoli) and garlic cloves lightly sauteed in extra virgin olive oil. Top off with finely chopped Italian (flat leaf) parsley. Sprinkle on grated Romano or Reggiano parmigiano cheese if you must.

            BTW, I'm not Italian, but my wife is. I've seen enuff pasta in our 45 years together to last 3 lifetimes.

            1. c
              ChiliDude Feb 10, 2005 03:12 PM

              On second thought, pretend that the ravioli are kreplach and serve them in chicken soup.

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