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Sep 28, 2009 03:36 PM

Ravioli, no Red Sauce

Hubby wants to try mushroom ravioli. I would like to try it without marinara. Maybe make some sort of sauce with Parmesan cheese, wine. What would you suggest?

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  1. I hate shrooms so don't know how this would work w/them but when I make pumpkin ravioli & make a brown butter/sage sauce.

    3 Replies
    1. re: sparkareno

      That should work fine with mushrooms. Could you be a bit more specific about the sauce?

      1. re: Gail

        just melt some butter in a fry pan till it just starts to color then throw in fresh chopped sage leaves..let it get a little more brown (which will take seconds only--watch so it doesn't burn) & that's it! Pour over your ravioli & grate some parmesan or pecorino over it all.

      1. A lemon cream sauce. Like Marcella Hazan's pasta al limone. Tart and creamy and oh, so good. Or maybe a simple agrodolce (sweet and sour Italian style) of white wine vinegar and sugar reduced for a little bit..... adam

        1. Thanks everyone! Think I'll go with the butter/sage maybe because it is the easiest and really sounds good. I know butter is rich, but the cream and! Thanks sparkareno for the 1, 2, 3 steps.

          1 Reply
          1. re: Gail

            And sage is most awesome with mushrooms! Perhaps just a hint of heat from cayenne or red pepper flakes. Garlic would be great too!

          2. The alternative to a white sauce or a browned butter/sage sauce (one of my faves to make) is a walnut pesto...

            1/4 cup walnuts
            1/2 garlic clove
            1 1/3 cups packed fresh flat-leaf parsley
            3 tablespoons extra-virgin olive oil
            2 1/2 tablespoons finely grated Pecorino
            1 tablespoon water
            1 teaspoon salt
            1/4 teaspoon black pepper
            1/4 teaspoon finely grated fresh lemon zest

            toast nuts til fragrant and golden. pulse together nuts and garlic, then add in the rest of the ingredients til parsley is coarsely chopped throughout.