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Quick, I need a sauce recipe...

Jody's picture

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I just made fresh swiss chard ravioli, and last time I made them I served them with a sage butter. Very good, but I'm looking for something lighter ( our dinner guests aren't into heavy cream sauces/ butters etc...) I was thinking of maybe something with a broth. Any suggestions?

Sandra_'s picture

(post #25621, reply #1 of 4)

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Jody, last time I served ravioli, I made a simple tomato sauce (olive oil, clove or two of garlic, 28 oz. can of Italian plum tomatoes,two chile peppers and a pinch of sugar, and salt and pepper, all simmered on a med. heat for about 25 minutes,) and a really spectacular bechamel, made with buttermilk, plus lots of freshly grated nutmeg and pepper, and parmesan. Served over butternut squash ravioli they were wonderful.I'd add some cilantro, just chopped and sprinkled over the bechamel, or some basil to the tomato sauce.

Chiffonade_'s picture

(post #25621, reply #2 of 4)

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I know this is late, and perhaps you can use it next time...but how about a pesto? Or a
i Primavera
but with little or no cream?

Jody's picture

(post #25621, reply #3 of 4)

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The primavera might be too much with the particular ravioli I made, but the pesto... Yum.

Chiffonade_'s picture

(post #25621, reply #4 of 4)

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I had pictured the filling ingredients pureed but if you left some of the veggies intact, you are probably right. Pesto...mmmmmmmm. Good stuff :)