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sauce for pumpkin ravioli that's NOT butter-sage

dknywbg Mar 11, 2005 04:52 PM

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?

  1. s
    Shmingrid Mar 14, 2005 08:39 AM

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

    1. a
      agrodolce Mar 13, 2005 11:11 AM

      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. k
        kc girl Mar 11, 2005 07:20 PM

        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
          Caitlin McGrath Mar 11, 2005 07:38 PM

          Chestnuts ar extremely low in fat.

          1. re: Caitlin McGrath
            kc girl Mar 11, 2005 08:03 PM

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

            1. re: kc girl
              dknywbg Mar 11, 2005 10:09 PM

              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
                Carb Lover Mar 12, 2005 12:52 AM

                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. k
          Karl S. Mar 11, 2005 05:32 PM

          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.....

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