Looking for ideas for a sauce for my spinach/walnut/porcini ravioli
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)
-
-
-
-
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.
›1 Reply -
-
-
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.
-
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.
-
-
-
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 saucesEdit: thinking about it the colour could be weird adding porcini liquid to a pink sauce.










