Looking for ideas for a sauce for my spinach/walnut/porcini ravioli

[DGresh]

I made the filling for my ravioli this afternoon; having company tomorrow for dinner. The filling is a mixture of ricotta, cooked and chopped spinach, finely chopped walnuts, finely chopped reconstituted porcini mushrooms and some parmesan and a bit of garlic. (No recipe; I made it up as I went) Very earthy tasting. I'm wondering what would be a good sauce for this. I have about a cup of very rich looking porcini soaking liquid that I could try to incorporate in the sauce as well. A cream sauce seems like it might be nice, perhaps thinned with some of the soaking liquid. Any other ideas? I'm sure you folks will have some! (the sauce should be vegetarian by the way)

[DGresh]

thanks all. I went simple with just browned butter and sprinkling of parmensan on the top-- they were terrific--

[Jetgirly]

Browned butter with fried whole sage leaves.

[chef chicklet]

i would make either a lemon butter/parsley sauce or a caramelized onion with butter.

[kattyeyes]

I made a delicious mushroom sauce with butter, Harvey's Bristol Cream and a little heavy cream and served it over cheese ravs the other night. Very tasty! I know it would have been even better over mushroom ravs, so I will definitely do this again.

I also like the gorgonzola idea already suggested with extra walnuts for garnish.

[visciole]

A light pesto sauce thinned with good-quality EVOO.

[Olivia]

I'd go the other way, with just plain melted butter, lemon zest, lemon juice and a bit of salt--would be a nice contrast to the earthiness, and I love lemon and spinach together, and would keep the focus on all the hard work you put into the filling.

[c oliver]

Ooh, I REALLY like this esp. the zest. I once made a gorgonzola cream sauce to put with DiPalos butternut squash ravioli. Just too rich. I thought both the pasta AND the sauce lost because of it.

[hotoynoodle]

simple butter browned with sauteed leeks and a little red chili flake. when you plate, sprinkle gorgonzola crumbles and toasted chopped walnuts on top for garnish. i love bleu cheese with walnuts and mushrooms.

[randyhusted]

Try a sage cream sauce or a simple sage compound butter would be very easy.

For the butter I would take some good quality butter at room temp, mix in some rubbed sage, salt and pepper and cool it in a thin log shape. To serve over ravioli just slice off a thin piece and place on top of the warm ravioli. Very easy for a dinner party since you don't have to worry about keeping the sauce hot and it will also let the flavors of your rav's shine. Happy cooking.

[mbfant]

melted butter and freshly grated parmigiano. Don't drain them too-too dry. If a tiny bit of their water mixes with the butter, the cheese will spread around better. If that's just too simple for you, sweat some finely chopped shallots or scallions or a thin-sliced leek in the butter.

heavy cream and parmigiano would go, but it would be very retro.

[dmd_kc]

Those sound too flavorful to need an assertive sauce, and I can't envision cream.

I'd do them in brodo or with a simple brown butter, as Jennalynn says. If you do a broth, something slightly sweet, maybe heavy on the onion and carrot.

[Jennalynn]

A Brown Butter Sauce with Nutmeg or Sage.

[c oliver]

I would definitely do that. Those are rich ravioli with a lot of ingredients. I don't think they need any competition.

[cheesemaestro]

You'll get more replies if you post your question on the Home Cooking board instead of here.

[Paulustrious]

Be careful of that liquid - it can be overpowering. The cream (or a pale pink) sauce would seem right. Ground parmesan instead of salt in the sauce kicks it up. A faint background warmth works. Flat parsley in the sauce adds bitterness, flavour and colour.

Ideas: (Since you asked)
Dust with toasted breadcrumbs as some Italians do.
Ravioli can also be be coated and baked.
Serve with two sauces

Edit: thinking about it the colour could be weird adding porcini liquid to a pink sauce.