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ISO a lighter sauce for jfood's goat cheese ravioli

I've fixed these a couple of times and used Hazan's tomato, onion, butter sauce and it's great. But I'd like to fix it with a light sauce that really lets the ravioli shine through. They have goat cheese, mascarpone and parmesan. Any suggestions would be great. Daughter #1 is in town and was thinking about these for tomorrow night's dinner. Thanks all.

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  1. Something mushroom-based, maybe?

    Edit: I found this recipe just now. Haven't tried it, but this is the type of sauce I had in mind (sans recipe). It's "Rich, No Cream Wild Mushroom Pasta Sauce"
    http://www.thekitchn.com/thekitchn/ma...

    1 Reply
    1. re: kattyeyes

      That sauce sounds good enough to eat with a spoon! To me, It'd be delicious especially over polenta, but over jfood's goat cheese ravioli sounds amazing

    2. Northern Veracruz Style Green Sauce

      > Lightly Blacken Tomatillos
      > Steam Serrano Chiles in a frying pan, low heat, covered with maybe a few drops of water

      > Add good quality Chicken broth to a blender, the tomatillos, chile and a generous amount of freshly ground Anise or Fennel Seed (good substitutes for Acuyo / Hoja Santa).... blend into a fairly smooth puree

      > Sear the sauce in a hot pan with just a little high quality fat... thicken it for about 5 minutes... ready to use.

      The pairing will be unbelievable.

      1. It's rich, but the classic browned butter with sage is good with cheese ravioli, and lets the cheese flavor shine.

        2 Replies
        1. re: Caitlin McGrath

          That's what I would do. Perfect with ravioli.

          1. re: greedygirl

            Yeah, I'm leaning towards this. These ravioli are so good, they need only a little enhancement. And a nice salad.

        2. KISS

          Jfood Marinara Sauce

          1/4 cup EVOO
          2 ounces fatback diced
          2 (28 ounce) cans imported San Marzano Italian plum tomatoes
          3 tablespoons minced onion
          2 minced garlic cloves
          1 Tablespoon dried oregano
          1 Tablespoon dried basil
          1 teaspoon dried thyme
          Salt and pepper to taste

          1. As you remove the tomatoes from can, using a small paring knife remove the hard core from the stem end, and place in a bowl with the juice from the can. If you want, use your hands to carefully crush the tomatoes (they will squirt so be careful). Set aside.
          2. Put oil in a large saucepan over medium-low heat.
          3. Add fatback to the pan. Sauté for about 5 minutes or until all fat has been rendered. Remove the fatback with a slotted spoon and discard.
          4. Add onion and sauté for 3 minutes or until translucent and just beginning to brown.
          5. Stir in garlic and sauté for 30 seconds.
          6. Add the tomatoes with their juice.
          7. Use an immersion blender to cut tomatoes into large pieces
          8. Add the oregano, thyme salt and pepper
          9. Raise heat, and bring to a boil, then immediately reduce heat to a very low simmer and cook for about 1.5 hours
          10. Check for consistency and use immersion blender again if too chunky

          1 Reply
          1. re: jfood

            Oh goody, I teasted another recipe out of you. YAY! Last night I told darling Becca about my 'hounds and she thinks y'all are great :) I gave her a couple of choices for tonight's dinner but she strongly voted for the ravioli.

          2. Jfood's sauce w/ jfood's ravioli sounds unbeatable...

            If you want something more simple, just heat up some olive oil w/ garlic, add chopped tomatoes and basil, cook but not through. You don't want a tomato sauce but tomato in sauce.