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your favorite sauces for ravioli

lilmomma Oct 7, 2011 07:22 AM

I have been making ravioli or tortellinis for my son's school lunch. I have been using jarred red sauce on it or homemade pesto. What else can I do? I thought about just a little butter and cheese but I don[t know how it would be after sitting in a thermos for 5-6 hours. Any ideas would be appreciated. Thanks.

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  1. Terrie H. RE: lilmomma Oct 7, 2011 08:48 AM

    What are they filled with?

    1. ROCKLES RE: lilmomma Oct 7, 2011 11:39 AM

      I am not a red sauce fan so I typically make Alfredo sauce, or vodka sauce. Pesto with peas makes a really good cold pasta salad using the tortellini and a bit of salami.
      I think olive oil with powdered cheese rather than the fresh grated stuff would work out ok, butter tends to firm up to much when I use it for my lunch and leaves a greasy feeling on the pasta, but I dont use it in a thermos.

      1. w
        wyogal RE: lilmomma Oct 7, 2011 11:45 AM

        Olive oil and some cheese to sprinkle. Jarred alfredo sauce...

        1 Reply
        1. re: wyogal
          lilmomma RE: wyogal Oct 7, 2011 02:03 PM

          t.h., sometimes they are filled with cheese and sometimes meat. sometimes sausage and broccoli.

        2. danionavenue RE: lilmomma Nov 7, 2011 05:33 PM

          I was just asking myself this question as I am making beef ravioli tomorrow. I usually make a simple marinara but.... I was thinking of trying to make it more "fall".... not sure if pumpkin or squash would taste right though....

          1. k
            Kelli2006 RE: lilmomma Nov 7, 2011 10:26 PM

            Browned butter, garlic and sage and then garnish with Romano cheese.

            3 Replies
            1. re: Kelli2006
              fourunder RE: Kelli2006 Nov 8, 2011 04:53 AM

              I agree with this.....Simple browned butter.....some aromatics depending on the fillings......garlic, shallots and herbs.....Fresh grated cheese.

              1. re: fourunder
                alkapal RE: fourunder Nov 8, 2011 07:21 AM

                does the thermos keep this warm enough so that the butter is not starting to cool and gum up?

                1. re: alkapal
                  fourunder RE: alkapal Nov 8, 2011 03:25 PM

                  I couldn't say for sure....as I have never tried to brown bag this item(so to speak). I believe it would stay warm, but it would gum up as you say if the cheese was incorporated or added and the top was sealed. If I were to do so, I would cut it with a little olive oil and not add the cheese until I was ready to eat.

            2. alkapal RE: lilmomma Nov 8, 2011 04:01 AM

              tortellini shortcut dressing: paul newman's caesar salad dressing (not the creamy one). http://www.newmansown.com/product_det...
              i like to add olives, red pepper strips, salami, mozz cubes. can add chickpeas.

              1. t
                thimes RE: lilmomma Nov 8, 2011 04:13 AM

                what if you did the ravioli in one container and a hot broth in the thermos - combine at lunch. . . . .

                1 Reply
                1. re: thimes
                  alkapal RE: thimes Nov 8, 2011 07:20 AM

                  thimes has a good idea. cheese ravioli would be fine in a container till lunchtime.

                2. mattstolz RE: lilmomma Nov 8, 2011 06:59 PM

                  definitely depends on the filling. for beef i normally go with some sort of red sauce, for chicken normally a cream sauce, for broc and sausage something with balsamic and some spice to it sounds good. for a cheese ravioli, i sometimes consider the cheese on the inside to be the dish's "sauce" and will just saute some good veg or cream some spinach to mix with it

                  1. Cheese Boy RE: lilmomma Nov 8, 2011 09:09 PM

                    Try heating some frozen peas into that tomato sauce someday. MEAT tortellini with tomato sauce and green peas is a very good combination -- delightful even for veggie phobes.

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