Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Apr 16, 2007 06:37 AM

What type of sauce for mushroom and asparagus ravioli?

So, in an attempt to make weeknight dinners a little simpler I bought some premade (refrigerated) mushroom and asparagus ravioli. I was looking for suggestions for what type of sauce (homemade or store-bought) would go well with this (preferably nothing TOO heavy). Also, any side/salad suggestions I'll take as well-- I'm looking to do as little thinking as possible tonight! Thanks :)

  1. Click to Upload a photo (10 MB limit)
  1. Maybe a light pinky vodka sauce would work.

    1. honestly, just melt some butter and add a little sage and sea salt to it. I love a sage butter sauce on my non-cheese ravioli, and I top them when amaretti cookies or hazelnuts to some crunch/flavor contrast.

      it's so easy, and it's very good.

      5 Replies
      1. re: Jeserf

        I agree - brown butter and sage - my favorite with mushroom ravioli - don't see why it wouldn't be tasty with asparagus as well, though it's not a pairing that comes immediately to mind. Brown butter and rosemary is also tasty.

        1. re: MMRuth

          i'm not overly keen on sage with asparagus. maybe a little thyme, but i really like my asparagus straight up.

        2. re: Jeserf

          Jeserf, my wife would agree and it is also good simply without the crunchy cookie addition. And it is simple to do your self and you can take all the credit with no commercial product to buy.

          1. re: feelinpeckish

            I do it with pumpkin ravioli. It's super good - the cookies are a fantastic edition!

          2. re: Jeserf

            Second the brown butter and sage. A little parmagiano reggiano or grana padana on service.

          3. that sounds incredible.. who makes it?

            1. Lemon white wine sauce, perhaps with just a touch of cream. The lemon will really bring out the asparagus. Add a bit of thyme as well and you're good to go.

              1. agree with the simple butter rec-- with some salt, a little goes a long way, it doesn't have to be *too* unhealthy. Some gorgonzola, either crumbled on, or else melted into a bit of milk/cream to make a sauce could be nice, too.