What type of sauce for butternut squash raviolli? - Mothering Forums

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#1 of 17 Old 10-02-2009, 11:29 AM - Thread Starter
 
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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

Doing what I can to make better choices every day!
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#2 of 17 Old 10-02-2009, 12:37 PM
 
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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?

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#3 of 17 Old 10-02-2009, 01:03 PM
 
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Mmm, sounds yummy!

I'd try either a tomato or a blush sauce. Nothing too strongly flavoured so as not to overpower the squash.
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#4 of 17 Old 10-02-2009, 07:13 PM - Thread Starter
 
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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.

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#5 of 17 Old 10-02-2009, 09:36 PM
 
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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

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#6 of 17 Old 10-02-2009, 09:54 PM
 
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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.
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#7 of 17 Old 10-02-2009, 09:59 PM
 
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I would do a browned butter sage with walnuts - but that won't help your diet one bit.

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#8 of 17 Old 10-02-2009, 10:20 PM
 
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Brown butter and sage! Yum!
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#9 of 17 Old 10-04-2009, 02:33 PM
 
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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.
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#10 of 17 Old 10-04-2009, 02:34 PM
 
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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!
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#11 of 17 Old 10-04-2009, 02:41 PM
 
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I was about to suggest browned butter and sage, too. That's what Mark Bittman suggests and what I've always done. Super delish.
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#12 of 17 Old 10-05-2009, 01:33 PM - Thread Starter
 
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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.

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#13 of 17 Old 10-09-2009, 04:47 PM
 
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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!
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#14 of 17 Old 10-09-2009, 05:04 PM
 
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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.
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#15 of 17 Old 10-26-2009, 10:00 PM
 
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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.

Mama to twin boys, Oct-'09 and baby girl, Apri-'12!

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#16 of 17 Old 10-29-2009, 04:03 PM
 
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Roasted red pepper puree with rosemary, sprinkled with Parmesan. Easy and ummmyumyum!

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#17 of 17 Old 12-08-2009, 08:48 PM
 
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Another vote for sage brown butter!

and try some grated Amaretti cookies on top

and
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