topic Re: Recipe help please in Recipes

Recipe help please

Abrowneyegirl — Fri, 25 Nov 2016 19:31:48 GMT

I found some excellent butternut squash ravoli at a local farmers market. It is lovely and quite sweet.

What kind of sauce would you pair with it?

NOTE: I am ALLERGIC to tomatoes and bell peppers and intolerant to onions, eggplant and potatoes.

So far I have tried:

olive oil and roasted garlic and

olive oil, garlic, sage and crumbled bacon

any suggestions would be wonderful!!!

Re: Recipe help please

SXMGirl — Fri, 25 Nov 2016 19:36:05 GMT

I would do a sage and brown butter sauce.

Re: Recipe help please

panda1234 — Fri, 25 Nov 2016 19:36:37 GMT

I would do brown butter and fresh sage.

Re: Recipe help please

panda1234 — Fri, 25 Nov 2016 19:38:15 GMT

@SXMGirl great minds think alike.

Re: Recipe help please

Sassy7356 — Fri, 25 Nov 2016 19:39:29 GMT

How about olive oil and parmesan cheese? Heat a few T of olive oil, add some Parmesan cheese until melted and toss with the ravioli.

I bet they are good just plain, too, with some melted butter.

Re: Recipe help please

Imadickens — Fri, 25 Nov 2016 19:42:43 GMT

I've never had any, but what about a cream sauce? Even an Alfredo's, of sorts?

Re: Recipe help please

dex — Fri, 25 Nov 2016 20:16:16 GMT

A little wine in the oil and Parmesan or even lemon

Re: Recipe help please

Abrowneyegirl — Fri, 25 Nov 2016 20:52:33 GMT

I have to admit I have never been great a making browned butter sauces, I should try it again.

A little bit a Parmesan could be an option, a little salt from the cheese to off-set the sweet of the squash. That was why I tried the bacon....

I am not sure about a cream sauce, I do know if the combination would work...?

Re: Recipe help please

VaBelle35 — Fri, 25 Nov 2016 22:16:11 GMT

White/Cream sauce is standard for that in restaurants.

Re: Recipe help please

Shanus — Fri, 25 Nov 2016 22:50:06 GMT

@Abrowneyegirl Hi. I just made this the other night. It's called BROWN BUTTER SAUCE. As the name implies, put a stick of butter (more or less than a stick depending on amount of ravioli you have) in a lg. sauté pan. Melt slowly on low/med. heat. Watch carefully and let butter turn a light golden brown. At this point, I added sage leaves. Let them flavor the butter for a minute and then add the cooked ravioli. Toss to coat. Take off the heat & sprinkle w/ grated Parmesan cheese. NOTE: instead of sage leaves, I've used chopped flat leaf parsley & if your ravioli is as great as you say, the parsley added to brown butter w/ cheese may be all the flavor you need. Have an extra chair at the table? My mouth's watering!

Re: Recipe help please

Abrowneyegirl — Sat, 26 Nov 2016 03:56:29 GMT

@Shanus wrote:
@Abrowneyegirl Hi. I just made this the other night. It's called BROWN BUTTER SAUCE. As the name implies, put a stick of butter (more or less than a stick depending on amount of ravioli you have) in a lg. sauté pan. Melt slowly on low/med. heat. Watch carefully and let butter turn a light golden brown. At this point, I added sage leaves. Let them flavor the butter for a minute and then add the cooked ravioli. Toss to coat. Take off the heat & sprinkle w/ grated Parmesan cheese. NOTE: instead of sage leaves, I've used chopped flat leaf parsley & if your ravioli is as great as you say, the parsley added to brown butter w/ cheese may be all the flavor you need. Have an extra chair at the table? My mouth's watering!

Shanus- grab a plate! I am going to try this recipe. Last time I tried it (years ago) I burned it- I need to get over it and try again.

Re: Recipe help please

Shanus — Sat, 26 Nov 2016 15:10:40 GMT

@Abrowneyegirl

I have my coat on and ready to come over for ravioli!!! It's like a cream sauce or hollandaise. Once you get it, you'll use it all the time! Good luck, Mememe.