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I couldn't resist buying the pumpkin ravioli sold at my local farmer's market... but, I need a sauce for serving it for tomorrow's lunch. Some msg boards have suggested a browned butter sauce, but I don't want all that greasiness & all those calories. I found this cream/wine sauce online:
3 T butter
2/3 cup finely chopped onions
3 T sage
3/4C dry white wine
3/4C whipping cream
Melt butter on medium heat until it browns.
Add sage and shallots to heat for around 30 secs.
Add wine and cream.
Bring mixture to boil and allow to reduce for about 5 minutes or until it reaches desired thickness.
Season with salt and pepper.
How does this sauce sound to others? Anyone have luck with another recipe they'd care to share?
Also, any suggestions on what to serve with it for a light lunch? I've never had pumpkin ravioli before so don't want to overpower the delicate flavor I imagine it has... having trouble trying to decide if a small spinach salad with delicate dressing might be best?
Well, I don't get the big difference between browned butter sauce, and a sauce with butter and whipping cream. If you are worried about calories, make a sauce with butter, cornstarch and chicken broth.
Yeah I don't see the diff either. If you use the sauce you're going to be dribbling it on lightly and if you use the browned butter you'll probably be dipping just a corner into it, so either would be fine and both would be delicious. BTW, I don't really think of pumpkin as a delicate flavor. Rather robust in my book.
Yeah I don't see the diff either. If you use the sauce you're going to be dribbling it on lightly and if you use the browned butter you'll probably be dipping just a corner into it, so either would be fine and both would be delicious. BTW, I don't really think of pumpkin as a delicate flavor. Rather robust in my book.
Well, I don't get the big difference between browned butter sauce, and a sauce with butter and whipping cream. If you are worried about calories, make a sauce with butter, cornstarch and chicken broth.
I haven't had either... guessing pure butter would be far more fattening & greasy tasting (meaning, queasy stomach)?? The recipe I found & posted had only 3T butter. Have no idea which is why I posted. I'm willing to learn to learn... maybe can make both in smaller portions to test.
As an update, we went out to eat instead... so I have 'til next weekend to test sauce recipes.
Your recipe might be lower in calories, but doesn't sound as if there'd be much flavor. I'll keep searching... thanks.
Try allrecipes.com for the pumpkin ravioli with hazelnut cream sauce. Receives a 4.5 rating.
SXM... Nice to see you again! I saw that when I googled. It sounded interesting... I just may give that a try. Thank you! Have you tried it?
Since I have an extra week to test sauces, I will try a few from that site. I'm looking forward to some new flavors... saw some interesting sage cream sauce recipes, as well. I'll post back (my own evaluations, of course) after I've tested a few this week.
Yeah I don't see the diff either. If you use the sauce you're going to be dribbling it on lightly and if you use the browned butter you'll probably be dipping just a corner into it, so either would be fine and both would be delicious. BTW, I don't really think of pumpkin as a delicate flavor. Rather robust in my book.
Thanks Stepka. Dribbling lightly might be the key, thanks... then calories aren't so much an issue... I was worrie more about drowning out the ravioli flavor.
Flavor is subjective... I respect that you find pumpkin robust. Maybe, as I've eaten so much pumpkin in other forms, I find it subtle. No worries... in either case, I'll find a nice sauce.
I LOVE fresh grated nutmeg, just a bit on pumpkin ravioli. I seve mine with just a light wine butter sauce...not too heavy.
Thanks, Jasper. As usual, you've another great culinary suggestion. Love wine butter sauces... normally I make mine with lemon & serve it over crispily pan-fried chicken breasts. It's not something I do often as I try to avoid all those delicious, buttery calories. I simply cannot leave a bit of melted butter on my plate, so I just avoid it... like chips or fries. People like me with little self control when confronted with the scent of butter must heartily strive to resist our addiction...
I'll have to test out a pinch of nutmeg, as well. Looking forward to taste testing a few sauces this week with a ravioli sample... geesh, I hope some is left over for this coming weekend's lunch.
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Have you tried it?
People like me with little self control when confronted with the scent of butter must heartily strive to resist our addiction... 
