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Oct 27, 2005 05:59 PM

Any sauce recipes good for pumpkin ravioli?

  • p

My italian market makes fresh pasta and it's time for pumpkin raviloi and butternut squash ravioli!! Any sauce ideas to serve with them would be greatly appreciated. Thanks in advance!

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  1. Any good butter sauce that includes fresh sage and some nuts such as hazelnuts or walnuts or pecans etc.

    I've found that something light, like the above suggestion, does not interfere with the fresh squash flavor. I've never used a bechamel or tomato sauce for this reason.


    2 Replies
    1. re: Sherri

      Brown butter and sage. All you need.

      1. re: Sherri

        I've put some in a bechemel, heavy on the nutmeg, and it's very good. But brown butter and sage is better.

      2. There was a raving recipe floating around for Pumpkin curry lasagna. I think it was made from coconut milk and curry sauce. People were raving about it, so I don’t see why you can’t use it on pasta.

        Just use the find feature for pumpkin lasagna.

        1. Just make some pumpkin or butternut squash soup, thicker than usual, and use as sauce.

          1. Personally, I love a wild mushroom sauce on squash ravioli...

            2 Replies
            1. re: piccola

              Me too, even better with a bit of black truffle.

              1. re: petradish

                Sadly, I can't afford the truffles - but I occasionally splurge on dried porcini or shiitake mushrooms, both of which work here. And you can bulk up the sauce with reg button mushrooms.

            2. i'd agree with the brown butter and sage thing if you want something light (relatively speaking). if you're in the mood for something heavier, try melting down some mascarpone, then melting in some gorgonzola. very decadent.

              3 Replies
              1. re: tuqueboy

                this may sound silly, but how do you do brown butter and sage?

                1. re: hobokeg

                  not silly. it's actually quite easy, but you need to keep a close watch on the butter to make sure it doesn't burn. the doneness is a bit of a matter of taste, but basically, put a bunch of butter into a skillet on low/medium heat, then melt it. it will eventually start to foam/fizz a little bit, at which point it will start to change colour to gold, then to a golden brown, then if you let it go, dark brown/black. personally, i take it off when it's between gold and golden brown. at that point, if you taste it, it's got an almost nutty kinda flavour. anyway, once you take it off the heat, put it in any kind of container (preferably clear so you can see what's going on). let it sit for a little while (10 minutes? 20 minutes?), and some sediment (milk solids) will sink to the bottom. pour off the liquid and chuck out the solids. the liquid is brown butter, or what the french call beurre noisette. you can keep it in the fridge. if it solidifies a bit (though it probably won't), just nuke it for 30 seconds or so, then pour it over your pasta, which you've already sprinkled with chopped fresh sage leaves.

                2. re: tuqueboy

                  I agree. I've done butter sauce, then just sprinkled on some good blue cheese (like Maytag). It's a good combination, especially with walnuts. Thinking of chopping up some pears as a garnish.