Sauce match with mushroom ravioli?
I picked up two packages of lovely-looking mushroom ravioli from Whole Foods today. Actually, one was portabella mushroom and the other was wild mushrooms with truffle oil, both oversized raviolis. What kind of sauce should I pair with them? And, if your answer if a cream or cheese-based sauce, how about a second choice for my creamy-sauce-phobic husband? Thanks!
My first thought was a creamy madeira sauce, but an alternative could be simply toss them with butter, top with Parmesan cheese, and sprinkled toasted pine nuts on top.
reduce some red or white wine (i'd prefer the latter) add some oilive oil, sage or rosemary. finish with grated parmesan and toasted bread crumbs or pine nuts. truffle oil garnish would be nice too.
Browned butter, fried sage leaves w/ hazelnuts.
Full-bodied fresh tomato sauce w/ duxelles -- a take on my favorite mushroom ragout (inc dried tomatoes in winter/spring) served over polenta.
Light (broth-based) mushroom sauce w/ minced parsley.
Diced artichoke hearts w/ white vermouth & Parmesan.
A silken puree of butternut squash w/ thyme.
Mushroom ravioli on a bed of wilted greens w/ diced ham & Port.
My mouth is working on some others, but this ought to get you started.
I'm glad to see I'm not the only one who does the butternut squash sauce thing.
I wouldn't have thought of the artichokes, but now I've got to try it.
A walnut pesto
A white wine sauce with wilted sorrel
Roasted tomato sauce
Spicy asparagus sauce http://www.e-rcps.com/pasta/rcp/p_abc... (I use less oil)