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Old 08-23-2011, 12:56 PM
 
Location: Pacific Northwest
1,076 posts, read 4,021,182 times
Reputation: 858

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Quote:
Originally Posted by PatanjaliTwist View Post
Hello All...

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?

Thank you very much!

That sauce sounds really yummy to me. I'd probably add a little sea salt.

It all sounds delicious, spinach salad and all. When's dinner?
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Old 08-23-2011, 12:59 PM
 
3,770 posts, read 5,565,956 times
Reputation: 7751
Quote:
Originally Posted by PatanjaliTwist View Post
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.
Ain't that the truth!
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Old 08-24-2011, 12:46 AM
 
Location: Temporarily, in Limerick
2,898 posts, read 5,532,693 times
Reputation: 3424
Quote:
Originally Posted by stone-ground View Post
That sauce sounds really yummy to me. I'd probably add a little sea salt.

It all sounds delicious, spinach salad and all. When's dinner?
Thanks for the feedback. I'm liking the sound of this sauce more & more... will be making it tomorrow to taste test.

Early dinner time... Thursday, 4pm. Come on over... always room to throw another ravioli in the pot!
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Old 08-24-2011, 12:52 AM
 
Location: Temporarily, in Limerick
2,898 posts, read 5,532,693 times
Reputation: 3424
Quote:
Originally Posted by sayulita View Post
Ain't that the truth!
Ah, a kindered spirit. I could eat melted butter on a pat of butter.

I also circle the potato chip isle in the market like a shark before finally leaving them on the shelf & running for the hills. Those watching the security cameras in-store must know me by the crazed look in my eyes when I spot a bag of cracked pepper & sea salt potato-y goodness... & my circular stalking patterns.
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Old 09-28-2011, 10:10 AM
 
Location: Temporarily, in Limerick
2,898 posts, read 5,532,693 times
Reputation: 3424
Just a bit of an update to thank all of you for your suggestions.

I tested a few sauce recipes in very small batches with 1-2 ravioli. The sauce I liked the best with pumpkin ravioli was alfredo made from scratch... go figure. I also added slices of roasted chicken & served it with a simple caesar salad.

My favorite foods are highly seasoned but, I enjoy blander foods from time to time... my only dismay was spicing the chicken too much with paprika so that it overpowered the delicate flavor of the ravioli. No one else complained & raved about it... but, admittedly, I am quite finicky.

The ravioli was fresh made, so it's hard not to like it. I must say, however, I wasn't impressed enough with the flavor to pay the high price for pumpkin ravioli. Glad I tried it, but I'll stick with more traditional raviolis in the future.

In fact, an Italian friend recently mentioned his grandma made sausage ravioli from scratch... that may be my next venture. Never had it... sounds delicious.

Thanks again everyone.
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