665432 Sat Nov 07 12:43:56 -0800 2009 15 31 Home Cooking 0 5163617 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) Sat Nov 07 12:43:56 -0800 2009 18353 DGresh 1 5163804 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. Sat Nov 07 14:35:51 -0800 2009 5163617 154622 Paulustrious 1 5163832 You'll get more replies if you post your question on the Home Cooking board instead of here. Sat Nov 07 14:55:29 -0800 2009 5163617 1114540 cheesemaestro 1 5163865 A Brown Butter Sauce with Nutmeg or Sage. Sat Nov 07 15:13:44 -0800 2009 5163617 28006 Jennalynn 2 5165701 I would definitely do that. Those are rich ravioli with a lot of ingredients. I don't think they need any competition. Sun Nov 08 15:59:45 -0800 2009 5163865 131001 c oliver 1 5164390 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. Sat Nov 07 20:31:33 -0800 2009 5163617 130151 dmd_kc 1 5164583 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. Sun Nov 08 01:27:08 -0800 2009 5163617 83777 mbfant 1 5164654 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. Sun Nov 08 04:56:22 -0800 2009 5163617 280632 randyhusted 1 5164682 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. Sun Nov 08 05:20:08 -0800 2009 5163617 30273 hotoynoodle 1 5164700 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. Sun Nov 08 05:42:56 -0800 2009 5163617 20140 Olivia 2 5165706 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. Sun Nov 08 16:02:08 -0800 2009 5164700 131001 c oliver 1 5164702 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. Sun Nov 08 05:44:53 -0800 2009 5163617 249664 kattyeyes 2 5164759 A light pesto sauce thinned with good-quality EVOO. Sun Nov 08 06:39:43 -0800 2009 5164702 1121375 visciole 1 5165714 i would make either a lemon butter/parsley sauce or a caramelized onion with butter. Sun Nov 08 16:07:13 -0800 2009 5163617 50431 chef chicklet 1 5165881 Browned butter with fried whole sage leaves. Sun Nov 08 17:37:48 -0800 2009 5163617 131149 Jetgirly 1 5166414 thanks all. I went simple with just browned butter and sprinkling of parmensan on the top-- they were terrific-- Mon Nov 09 02:19:05 -0800 2009 5163617 18353 DGresh