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Sauce match with mushroom ravioli?

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pixellle May 7, 2007 01:00 PM

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!

Beth

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  1. LindaWhit RE: pixellle May 7, 2007 01:02 PM

    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.

    1. hotoynoodle RE: pixellle May 7, 2007 01:17 PM

      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.

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        Sherri RE: pixellle May 7, 2007 01:32 PM

        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.

        1 Reply
        1. re: Sherri
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          piccola RE: Sherri May 7, 2007 06:55 PM

          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.

          I'll add:
          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)

        2. m
          magfitz RE: pixellle May 7, 2007 03:02 PM

          I would go with some butter and sage or olive oil with walnuts and grated parm.

          1. Megiac RE: pixellle May 7, 2007 03:10 PM

            I like mushroom raviolis with a walnut pesto. Yum.

            1 Reply
            1. re: Megiac
              Emme RE: Megiac May 7, 2007 11:29 PM

              That was my first instinct, and ya beat me to it!

            2. p
              pixellle RE: pixellle May 7, 2007 05:01 PM

              By the way, just to clarify, I myself love creamy sauces! I would consider making two sauces, one for me and a less creamy one for my husband. The creamy madeira sounds great. Puree of butternut squash with thyme sounds good, too, as does the brown butter w/sage. Well, maybe I'll make a delicious sauce for me and open a jar for him!

              1 Reply
              1. re: pixellle
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                missfunkysoul RE: pixellle May 7, 2007 07:19 PM

                cream sauce w/tarragon would be divine, too!

              2. b
                bropaul RE: pixellle May 7, 2007 06:59 PM

                Butter/Sage/Parmesan is the classic sauce for these ravioli.

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