My husband came home with a package of freshly made pumpkin/smoked mozzarella ravioli. What could I use as a sauce? Browned butter? Is there anything less fattening that will be REALLY good? All suggestions would be most welcome.
A little brown butter goes a long way, especially if you crisp a bit of sage in there. But if you're against it, maybe some kind of herb pesto with toasted pumpkin seeds instead of pine nuts?
How about just a drizzle of olive oil, some parmesan cheese and maybe some toasted walnuts or slivered almonds.
Hmmm, I too have traditionally heard of pumpkin ravioli being served with brown butter sauces, but they are pretty heavy.
Here are some other ideas - hope it's helpful!
1. A bit different...ravioli in a roasted-garlic jus. Essentially, a roasted garlic "soup" and the ravioli float in that. Roast an entire head of garlic and once it cools, squeeze it out into a pan with chicken broth and salt and white pepper. Simmer, simmer until it thickens slightly into a soup-like consistency. Place cooked ravioli in a shallow bowl and pour jus over top.
2. Make a classic bechamel but use 2% or whole milk and instead of a roux, use cornstarch. I know it's not REALLY a bechamel this way, but it should thicken nicely, but not be as fattening as a cream or butter sauce.
3. Perhaps make a shallot-white-wine reduction and strain, then toss cooked ravioli with the strained reduction, fresh-cut ribbons of basil, salt and pepper and fresh grated Parmesan for a light, non-sauce type of sauce?
I'll try to think of a few more! :)
I recently made ravioli and boiled it gently (in the oven actually); drained on a rack (not touching one-another), then finished it in brown buttter. If you boil/drain first, you won't need much butter :).