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Ravioli quandary...

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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.

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  1. 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?

    1. How about just a drizzle of olive oil, some parmesan cheese and maybe some toasted walnuts or slivered almonds.

      1. Try some fresh cream and add grated cheese if you prefer.

        1. 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! :)

          1. Wow - what quick responders! Many thanks - your ideas all sound great.

            1 Reply
            1. re: EllenMM

              Sounds like you've already gotten some good ideas. While perhaps not the healthiest, my favorite with pumpkin ravioli is brown butter, sage, and toasted pine nuts. Yum...

            2. 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 :).