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sauce for pumpkin ravioli that's NOT butter-sage

  • d
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I bought some fabulous-looking pumpkin ravioli and I'd love to make them for dinner tonight, but I'm doing Weight Watchers and there's no way I can even consider the traditional butter-sage sauce. I did a quick google and didn't come up with much else (no specific recipes, in fact).

I'm thinking about playing with a jar of peeled chestnuts and chicken broth, with maybe rosemary or thyme and some fresh ginger. Any other ideas?

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  1. Squash ravioli in chicken broth poured over fresh sage leaves is a classic. More classic than anthing else in fact. Deeply satisfying.

    If you have more broth, poach an egg or two in it, if you need something more.....

    1. You're idea sounds good. But, remember that there are many fat calories in the nuts, too. I guess you know what you can eat.

      Other alternatives for a low cal sauce is:
      (1) butternut squash (roast and puree and thin with chicken broth (add curry if you like it or a hint of ginger or a hint of pumpkin pie spices)
      (2) cranberry chicken gravy (of you're allowed those carbs)
      (3) mango salsa with cinnamon
      (4) use no-fat half and half in a sauce - maybe infuse some herbs in the no-fat half and half. Thicken with corn starch or Wondra flour.
      (5) Plum or fig sauce with a hint of rosemary

      4 Replies
      1. re: kc girl
        c
        Caitlin McGrath

        Chestnuts ar extremely low in fat.

        1. re: Caitlin McGrath

          You're right. 1 oz of chestnuts has only 70 calories whereas a tablespoon of butter has 101 calories.

          1. re: kc girl

            That's exactly why I was thinking of using chestnuts. I thought the rich texture would be a good counterpoint without all the fat & calories. I'm just not sure how to put it all together. Pureed or roughly chopped? What kind of seasoning, and how much? Maybe I'll decide as I go, the way I often do.

            Thanks for the good ideas, everyone. Keep em coming, please!

            1. re: dknywbg

              I like your original idea best. I would rough chop the chestnuts instead of puree so that you have some interesting texture. What I would do:

              Heat a little olive oil (good for you, right?). Saute nuts and herbs (I like sage or thyme for this) til fragrant. Add some broth and perhaps dash of dry white wine and S&P. Cook down a bit. Toss in cooked ravioli. Finish w/ cracked black pepper and a smidgeon of parmesan.

              Another healthy idea is to throw them in a soup w/ chard, canned tomatoes, zucchini. Garnish w/ a little pesto or parmesan.

      2. How about slow cooked onions and chard...with just a bit of oil you can start a slow, succulent braise
        Might be too fusion-esque, but I think a chipotle in adobo whirred up with some broth and a drizzle of oil would be a great flavor with the pumpkin

        1. You could do it Afghani style and do a garlic/yogurt sauce.