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!
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!
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)