Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Dec 3, 2007 12:44 PM

alternative to browned butter sauce on pumkin ravioli?

I happily have some pumlin and amaretti ravioli frozen from the weekend's efforts. the recipe suggests a buerre noisette with sage and a bit of cream. it's perfect except i've had that last time and now i'm feeling chubby and I've had far, far too much butter recently.

any suggestions for some alternative? I would say lighter, but if its not butter alone ,surely it will be by definition lighter...

  1. Click to Upload a photo (10 MB limit)
  1. I know it's not traditionally served this way, but I would happily eat pumpkin ravioli with a olive oil, sun-dried tomato, garlic and onion pan sauce.

    1. Maybe a white sauce made with low-fat milk and infused with ginger and nutmeg? Or pesto (might want to leave out the garlic if it'll clash with the sweetness of the amaretti)?

      1. Serve them en brodo, in broth.
        Reduced, concentrated chicken stock works.

        1 Reply
        1. re: maria lorraine

          i was gonna suggest this as well: or

          here's another interesting idea, this pumpkin seed sauce, but i would substitute fat free half and half for the cream...

          Red Pepper Sauce

          an orange based sauce

        2. How about a wild mushroom broth?

          1. I made a butternut squash ravioli variation on this recipe at Thanksgiving, and the clams and their broth were one of the best parts of the dish--satisfying even without the sage brown butter, I'd think.