Sauce for butternut ravioli?

Karen AKA Kajikit said:

I bought a bag of frozen butternut squash ravioli to try... and it
says 'serve with your favourite sauce'. What do you think would be
appropriate?

Browned butter.

Quoted message said:

I also bought a bag of standard cheese-filled ravioli which I guess
we'll have with your regular tomato sauce.

Karen AKA Kajikit said:

I bought a bag of frozen butternut squash ravioli to try... and it
says 'serve with your favourite sauce'. What do you think would be
appropriate?

Try one of these...
http://www.cdkitchen.com/recipes/recs/50/SquashRavioliwithParmesanS62744.shtml
or
http://www.cdkitchen.com/recipes/recs/50/Butternut_Squash_Ravioli42096.shtml

Parmesan-Sage Cream Sauce

Kosher salt and freshly ground black pepper to taste
1 tablespoon butter
2 tablespoons all-purpose flour
2 cups hot skim milk
1 tablespoon fresh sage, finely chopped
6 tablespoons grated Parmesan cheese plus additional cheese for
passing

Put butter in a heavy bottomed saucepan over medium heat. Add flour
and stir a few minutes. Add milk slowly and bring to a bare simmer,
whisking constantly. Cook until thickened and you can no longer taste
any flour, about 10 minutes. Add sage, cheese and salt and pepper to
taste.

Or just butter and sage.... no cheese sauce

3 tablespoons butter
4 fresh sage leaves
1 teaspoon salt

Melt the butter over very low heat until just bubbling, but do not let
it brown at all. Mince up fresh sage and add with some salt. Pour the
butter sauce over the ravioli when you serve.

Quoted message said:

I also bought a bag of standard cheese-filled ravioli which I guess
we'll have with your regular tomato sauce.

You're on your own there.

🙂

--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

Karen AKA Kajikit said:

I bought a bag of frozen butternut squash ravioli to try... and it
says 'serve with your favourite sauce'. What do you think would be
appropriate?
I also bought a bag of standard cheese-filled ravioli which I guess
we'll have with your regular tomato sauce.

Why does everyone think the dago default is tomatoes?
Ravioli<slash>kreplach<slash>wontons is great with an herbed white
sauce... or even simpler, herbed melted butter (I like lottsa garlic
slivers slowly sizzled to a light straw color). Serve either with
grated cheese and minced parsley. You don't need any more butter than
to lightly coat... and to cut fat even more make the butter sauce with
half dry white wine. To guidoize serve on a bed of braccoli rabe.

Sheldon

Here's another one.... I've had all three versions in restaurants and
they are all good.

http://www.chow.com/recipes/10471#

Sage Brown Butter Sauce:

* 5 tablespoons butter
* 15 to 18 small fresh sage leaves
* 1/4 cup low-sodium chicken broth
* 1/4 cup grated Parmigiano-Reggiano cheese

To make the sauce, place 5 tablespoons of butter in a medium frying
pan and cook until the white milk solids have browned. Add the sage
and chicken broth, and bring to a simmer. Reduce until sauce is
slightly thickened, and season with salt and freshly ground pepper.
When the water is at a rolling boil, add the ravioli and cook until
tender, about 3 minutes

To serve, place a few tablespoons of grated cheese onto each dish and
top with three ravioli. Spoon the brown butter sauce over the
ravioli.

--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

Karen AKA Kajikit said:

I bought a bag of frozen butternut squash ravioli to try... and it
says 'serve with your favourite sauce'. What do you think would be
appropriate?
I also bought a bag of standard cheese-filled ravioli which I guess
we'll have with your regular tomato sauce.

I've had it with browned butter, browned butter and sage, and also
with a white sauce with a bit of brown sugar added in and nutmeg and
sage.

Jess

George said:

Karen AKA Kajikit said:

I bought a bag of frozen butternut squash ravioli to try... and it
says 'serve with your favourite sauce'. What do you think would be
appropriate?

Browned butter.

YES! That sounds perfect! Add a touch of parm and I'm inviting myself
over.

kili

Karen AKA Kajikit said:

I bought a bag of frozen butternut squash ravioli to try... and it
says 'serve with your favourite sauce'. What do you think would be
appropriate?

I would toss it with butter, parmesan, a dash of nutmeg, and a dusting
of ground pepper. Top it with lots of parsley.

Tara

"Tara" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Karen AKA Kajikit said:

I bought a bag of frozen butternut squash ravioli to try... and it
says 'serve with your favourite sauce'. What do you think would be
appropriate?

I would toss it with butter, parmesan, a dash of nutmeg, and a dusting
of ground pepper. Top it with lots of parsley.

My thoughts exactly! Basically an Alfredo sauce. The nutmeg would really
go well with the squash.

Paul

Karen AKA Kajikit said:

I bought a bag of frozen butternut squash ravioli to try... and it
says 'serve with your favourite sauce'. What do you think would be
appropriate?

Browned butter with toasted hazelnuts or pistachios.

gloria p

sf said:

Here's another one.... I've had all three versions in restaurants and
they are all good.

http://www.chow.com/recipes/10471#

Sage Brown Butter Sauce:

* 5 tablespoons butter
* 15 to 18 small fresh sage leaves
* 1/4 cup low-sodium chicken broth
* 1/4 cup grated Parmigiano-Reggiano cheese

To make the sauce, place 5 tablespoons of butter in a medium frying
pan and cook until the white milk solids have browned. Add the sage
and chicken broth, and bring to a simmer. Reduce until sauce is
slightly thickened, and season with salt and freshly ground pepper.
When the water is at a rolling boil, add the ravioli and cook until
tender, about 3 minutes

To serve, place a few tablespoons of grated cheese onto each dish and
top with three ravioli. Spoon the brown butter sauce over the
ravioli.

That recipe sounds yummy!

Becca

On Sep 3, 8:40 pm, "Paul M. Cook" <[email hidden]>

Quoted message said:

"Tara" <[email hidden]> wrote in message

news:[email hidden]...

Quoted message said:

On Mon, 03 Sep 2007 15:36:01 -0400, Karen AKA Kajikit
<[email hidden]> wrote:

Quoted message said:

Quoted message said:

I bought a bag of frozen butternut squash ravioli to try... and it
says 'serve with your favourite sauce'. What do you think would be
appropriate?

Quoted message said:

I would toss it with butter, parmesan, a dash of nutmeg, and a dusting
of ground pepper. Top it with lots of parsley.

My thoughts exactly! Basically an Alfredo sauce. The nutmeg would really
go well with the squash.

Paul

I just remembered, I've also had it with caramelized onions in an
alfredo-type sauce.

On Tue, 04 Sep 2007 00:55:21 GMT, Puester <[email hidden]>

Quoted message said:

Karen AKA Kajikit said:

I bought a bag of frozen butternut squash ravioli to try... and it
says 'serve with your favourite sauce'. What do you think would be
appropriate?

Browned butter with toasted hazelnuts or pistachios.

Fried fresh sage leaves are nice too.

TammyM

kilikini said:

Quoted message said:

Quoted message said:

I bought a bag of frozen butternut squash ravioli to try... and it
says 'serve with your favourite sauce'. What do you think would be
appropriate?

Quoted message said:

Quoted message said:

Browned butter.

Quoted message said:

YES! That sounds perfect! Add a touch of parm and I'm inviting
myself over.

Add some sage to the browned butter and you're in heaven.
PS - parm is mandatory 🙂
--
Vilco
Think pink, drink rose'

Karen asked:

Quoted message said:

I bought a bag of frozen butternut squash ravioli to try... and it
says 'serve with your favourite sauce'. What do you think would be
appropriate?

While I agree with the recommendations which have already been made, here
are some other ideas:

1) Thinly slice pancetta and cook until crisp. Remove from the pan and add
some chopped sweet onions and pears (preferably Bartlett or Bosc), cooking
until lightly caramelized. While the pears and onions are cooking, chop up
the pancetta. Add it back to the pan along with a good sprinkle of salt and
freshly-ground pepper. Add the cooked ravioli to the pan and toss.

2) Cook some ground turkey and chopped apples in butter, stirring with a
wooden spoon to break up the meat. Season with salt, poultry seasoning, and
pepper.

3) Finely chop parsnips and cover with cream. Simmer until very soft, then
season to taste with salt, white pepper, and nutmeg. Purée to make sauce. If
you have chestnuts available, you can use them in place of some or all of
the parsnips.

4) Make a pesto using arugula, Parmesan, walnuts, and extra-virgin olive
oil.

Bob

On 6 Sep 2007 04:11:01 -0500, "Bob Terwilliger"

virtualgoth@die_spammer.biz said:

Karen asked:

Quoted message said:

I bought a bag of frozen butternut squash ravioli to try... and it
says 'serve with your favourite sauce'. What do you think would be
appropriate?

While I agree with the recommendations which have already been made, here
are some other ideas:

Quoted message said:

2) Cook some ground turkey and chopped apples in butter, stirring with a
wooden spoon to break up the meat. Season with salt, poultry seasoning, and
pepper.

Now this sounds good! And it would have the advantage of adding plenty
of protein to the meal... I'll probably try this. Alas DH has vowed
that the butternut ravioli will not pass his lips because he 'doesn't
like squash' - funny, he loved my pumpkin soup and he loves pumpkin
pie and pumpkin bread, and the only real difference between 'pumpkin'
and 'butternut squash' is that butternut tastes better! He's just
being persnickety again... if I ordered him to taste it he'd probably
enjoy it, but I think I'll leave it for awhile.

On 6 Sep 2007 04:11:01 -0500, "Bob Terwilliger"

virtualgoth@die_spammer.biz said:

Karen asked:

Quoted message said:

I bought a bag of frozen butternut squash ravioli to try... and it
says 'serve with your favourite sauce'. What do you think would be
appropriate?

While I agree with the recommendations which have already been made, here
are some other ideas:

1) Thinly slice pancetta and cook until crisp. Remove from the pan and add
some chopped sweet onions and pears (preferably Bartlett or Bosc), cooking
until lightly caramelized. While the pears and onions are cooking, chop up
the pancetta. Add it back to the pan along with a good sprinkle of salt and
freshly-ground pepper. Add the cooked ravioli to the pan and toss.

2) Cook some ground turkey and chopped apples in butter, stirring with a
wooden spoon to break up the meat. Season with salt, poultry seasoning, and
pepper.

3) Finely chop parsnips and cover with cream. Simmer until very soft, then
season to taste with salt, white pepper, and nutmeg. Purée to make sauce. If
you have chestnuts available, you can use them in place of some or all of
the parsnips.

4) Make a pesto using arugula, Parmesan, walnuts, and extra-virgin olive
oil.

Just the words "apples" in #2 and "parsnips" in #3 put me in the mood
for Autumn. Heat go away, dammit!!!

Your suggestions sound fabulous, as ever, Bob.

TammyM

(TammyM) said:

Just the words "apples" in #2 and "parsnips" in #3 put me in the mood
for Autumn. Heat go away, dammit!!!

Me too.... but the weather is cool here anyway and soup is on the
stove.

Quoted message said:

Your suggestions sound fabulous, as ever, Bob.

Agreed.

--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

TammyM said:

Just the words "apples" in #2 and "parsnips" in #3 put me in
the mood for Autumn. Heat go away, dammit!!!

Lin and I have been getting apples in our weekly CSA box. The variety isn't
specified, but appears to be some kind of hybrid. They're [censored], sweet, and
juicy all at once. They're excellent for eating out of hand; I haven't tried
cooking with them (yet).

Quoted message said:

Your suggestions sound fabulous, as ever, Bob.

Why, thank you! My work schedule recently changed so that I'll have a *lot*
more free time than I've had for the previous part of this year; I hope to
apply that time to more cooking, baking, and EXERCISE! :-)

Bob

sf said:

the weather is cool here anyway and soup is on the stove.

I was close to your neck of the woods on Monday; Lin arranged a surprise
sunset sailing cruise on Monterey Bay along with a few close friends. I
*loved* the coolness, though everybody else huddled under blankets.

Bob