What to put on veal ravioli?
I got some frozen veal ravioli from this amazing Russian food store in NE Philadelphia. Everything else I got there has been amazingly delicious, so I have high expectations for these ravioli.
My question is, what should I top the ravioli with? The friend who took me to the store suggested sour cream, so I bought some of their good stuff. But that doesn't sound like enough. I feel like I want herbs, or something.
You've probably got yourself some veal vareniki or veal pelmeni there.
You can top any of those the same as you would pierogi.
The list includes: sour cream, butter/margarine, caramelized onions, etc.
(Search on FB, there's a page/account entitled "I LOVE PELEMENI".
Click on the discussions tab and then click on "What is the best topping for Pelemeni?").
Sounds like pierogies to me. I've never heard of a Russian ravioli, so I'd avoid the red wine reductions and ricotta cheese personally speaking as that's more of an italian preparation for italian ravioli. Now, I get that most cultures have some sort of stuffed dumpling, but to me, it would be like having "chinese raviolis" (or potstickers) in tomato sauce with parmaggiano. In any event,. I'd totally cook those babies up aka boil them around 12 minutes til cooke through, then, sautee them in butter and well cooked onion, then serve with sour cream and fresh chopped dill.
Great, now I'm hungry....
what else is in there? any cheese or seasonings?
if it's just meat inside, i'd use a red wine reduction, finished with some butter and pinched fresh thyme. you could also dollop some fresh ricotta on top when plating.
sour cream and veal doesn't sound appealing to me, but then i'm of italian descent, not russian. :)