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Arugula, roasted red pepper @ roasted garlic ravioli now what kind of sauce?

poached Sep 12, 2010 10:18 AM

I have this fresh ravioli from a local italian market. In my excitement I didn't ask for any suggestions for sauces. With the Arugula I'm thinking I want something other than a marinara, maybe. Any great sauce ideas out there? thanks

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  1. tim irvine RE: poached Sep 12, 2010 10:23 AM

    brown butter and fresh sage?

    1 Reply
    1. re: tim irvine
      poached RE: tim irvine Sep 12, 2010 10:42 AM

      brown butter yum! Do think the sage might be overpowering?

    2. goodhealthgourmet RE: poached Sep 12, 2010 10:32 AM

      a sun-dried tomato sauce would work...or arugula pesto. is there cheese in the ravioli?

      2 Replies
      1. re: goodhealthgourmet
        poached RE: goodhealthgourmet Sep 12, 2010 10:41 AM

        yes riccotta

        1. re: poached
          goodhealthgourmet RE: poached Sep 12, 2010 12:08 PM

          OK, i think Breadcrumbs and i have you covered.

          make an arugula pesto with pine nuts or walnuts, EVOO, a bit of lemon zest, a pinch of dried chiles and *good* Parmigiano or Pecorino...and garnish the dish with crispy pancetta.

      2. mamachef RE: poached Sep 12, 2010 10:44 AM

        oil, basil, ricotta salata, and toasted walnuts. yeah, baby.

        1 Reply
        1. re: mamachef
          acecil RE: mamachef Sep 15, 2010 09:46 AM


        2. Breadcrumbs RE: poached Sep 12, 2010 11:25 AM

          EVOO, pan-roasted pine nuts, pancetta or bacon and parmesan - I think a bit of lemon zest and chilli flakes would work well too.

          1. b
            Breezychow RE: poached Sep 12, 2010 05:16 PM

            Everyone's suggestions sound fabulous!! In addition, you could also go with something creamy. Like a wine-laced cream sauce with lots of parmesan melted in. If you wanted to gild the lily, you could also add some chopped fresh arugula to it, & even add a few halved cherry or grape tomatoes for some color.

            1. poached RE: poached Sep 14, 2010 04:27 PM

              Thanks all, I ended up placing the ravioli on top of a streak of a good marinara sauce i had made for color and acid, then topping the pasta with an arugula pine nut pesto- the arugula in my garden was a bit skimpy so I tossed a few basil leaves and it worked out great. I topped with a little romana pecornino and a few sliced klamata olives. it was a delicous meal.

              1 Reply
              1. re: poached
                Breezychow RE: poached Sep 14, 2010 05:35 PM

                Bravo! Sounds absolutely delicious. Arugula is one of my favorite greens. So very versatile.

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