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What type of sauce for butternut squash raviolli?

post #1 of 17
Thread Starter 
I have finally gotton dh to agree to try butternut squash raviolli. But I am at a loss what to put for a sauce. Got any favorites?

I am trying to go more vegi in hopes to lose a few pounds. TIA
post #2 of 17
if your DH doesn't want it, you can always invite me over for dinner! I love love love bns ravioli

a nutty or an herby sauce would nicely compliment the squash; if you're looking for a tomato-based sauce, maybe a pomodoro?
post #3 of 17
Mmm, sounds yummy!

I'd try either a tomato or a blush sauce. Nothing too strongly flavoured so as not to overpower the squash.
post #4 of 17
Thread Starter 
What is a pomodoro or blush sauce?



Would a butter/pecan/herb thing do? I think I could look up enough recipies to pull off a sauce. I have had them with a squash pureeish sauce before.
post #5 of 17
I think a butter/pecan/herb sauce would be perfect.

A pomodoro is a basic meatless tomato sauce, but it always strikes me as REALLY tomato-y which I love. Here's an example: http://www.recipezaar.com/The-Best-I...o-Sauce-312658
post #6 of 17
Quote:
Originally Posted by medicmama View Post
I have finally gotton dh to agree to try butternut squash raviolli. But I am at a loss what to put for a sauce. Got any favorites?

I am trying to go more vegi in hopes to lose a few pounds. TIA
Our local specialty restaurant serves it with a vodka cream sauce.
post #7 of 17
I would do a browned butter sage with walnuts - but that won't help your diet one bit.
post #8 of 17
Brown butter and sage! Yum!
post #9 of 17
I'd do brown butter and sage too and forget the diet for a night! I think that those flavors complement the butternut squash ravioli really well.
post #10 of 17
And if I didn't do browned butter and sage, I'd do a cream sauce with paremesan cheese.

Yep, I'm no help for the diet!
post #11 of 17
I was about to suggest browned butter and sage, too. That's what Mark Bittman suggests and what I've always done. Super delish.
post #12 of 17
Thread Starter 
Browned butter and sage you say? any one have a recipce?

I could get the kids to eat it in a alfredo sauce. they will eat anything covered in cheese sauce.
post #13 of 17
Browned butter - basically, heat butter in a saute pan over medium heat. Add squash leaves and fry them until they're a little crisped. Pour butter and sage over pasta. The butter should get a little browned during this process. If I'm making it for more than just two of us, I do it in two stages - I fry batches of sage leaves until browned and crisped a bit and drain them on paper towels. Then I'll dump that butter/oil (I often use a combo for that) to get rid of little burnt pieces of leaves and brown the butter separately. Yum!
post #14 of 17
Be careful when you fry the sage to just leave them in for a few seconds. They can burn really fast!

It's also good with just browned butter and non-fried sage leaves, but the fried ones are extra good.
post #15 of 17
Ok, the bigger question here is where did you FIND butternut squash raviolli??

One of my favorite restaurants used to have pumpkin tortellini with a sweet, white sauce. Something like the sage butter sauce I'm seeing folks mention. But it was taken off the menu years ago, and I can't find any kind of filled pasta with squash in it in restaurants OR stores. If I weren't 8.5 months pregnant, I'd be ever so tempted to make my own.
post #16 of 17
Roasted red pepper puree with rosemary, sprinkled with Parmesan. Easy and ummmyumyum!
post #17 of 17
Another vote for sage brown butter!

and try some grated Amaretti cookies on top
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