Well....even this early in the morning, my mind can taste a simple cream sauce with the gorgonzola walnut sauce....just a simple bechamel.

The roast beef and pork with onion and thyme I would serve with a light "gravy"... pretty simple, thickened good beef stock, perhaps with some caramelized onions.

The apple, porcini and ricotta, I think would be good with a simple browned butter....or perhaps a real cream sauce...with cream and grated parm Reggiana.
Linda C

I agree, a light cream sauce for the first would be delicious.

The beef/pork one I'd just toss into a frying pan with butter until warm, then grate on a bit of fresh parmesan, no real "sauce" at all, it has enough different flavors going on already.

The last one is going to be a bit sweeter because of the apple, a browned butter sauce with a bit of sage might be nice, if you have some fresh sage available. I like the mix of sage and apple, although rosemary might be nice too.

An alternative might be to just top it with some of Ruthanna's Tomato Basil Butter, I make it in the summer when the tomatoes and basil are good, and freeze it in logs that can just be sliced, it's yummy.

I'm relatively apathetic about the heavy tomato based sauces, although Elery keeps telling me it's because I haven't had really good sauce. He reminds me of LindaC when he does that, LOL. I did can some of that tomato basil sauce that Readinglady posted a recipe for, Sherry calls it "Readinglady Ragu". That is very tolerable, but it's made with fresh garden tomatoes and I think that makes a big difference. Still gives me heartburn, though...

Annie

Gorgonzola & Toasted Walnut in Spinach Pasta-> would be great with a light tomato cream. Just make a light cream sauce and then dice fresh tomatoes into it just long enough before serving for them to warm through. Some fresh basil leaves would be nice, or if you want to be a bit different, some fresh tarragon or even celery leaves.

Roasted Beef & Pork w/Garlic, Onion, & Thyme in Egg Pasta->mmmm, a Marsala or Port wine sauce, with mushrooms.

Apple, Ricotta, & Porcini Mushroom in Spinach Pasta ->Lemon Thyme cream sauce (that's the herb, not lemons and thyme) with cracked black pepper. Or, a rosemary beurre brun.

I loved, loved, loved this:

From Donna Loomis at GardenWeb Kitchen Table

SUN DRIED TOMATO CREAM SAUCE

3 Tbsp butter
1/2 cup finely chopped onion
2 garlic cloves, minced
1/2 cup sun-dried tomatoes, minced
2 cups heavy cream (we're a bit "fluffy", so I sometimes substitute 1 cup fat free half & half for 1 cup of the cream)
salt and ground black pepper to taste
1/4 cup dill, chopped (adjust if this is too strong a dill taste for you)
2 salmon filets
Freshly grated Parmesan cheese

Cook pasta. Drain, reserving some of the cooking water.

While the pasta is cooking:

Melt butter in large skillet over medium heat. Cook onion until soft and lightly browned, about 5 minutes. Stir in garlic and sauté about 1 minute. Stir in sun-dried tomatoes and cream. Simmer until slightly thickened. Add poached salmon (flaked) and dill.

Pour the sauce over the pasta, add salt and pepper. Toss. If the sauce is too thick, you can thin it with some of the reserved pasta cooking water or a bit of milk. Top with parmesan.

This makes 2-3 very generous servings, depending on how "saucy" you like your pasta. DH likes lots of sauce.

I have been using a Pumpkin Chipotle sauce with ravioli. I buy it in a jar (American Spoon) but you could wing it pretty easy.

Here is the basic idea...

Olive oil, onions, garlic... sauté then add a canned mashed chipotle or use ground dried chipotle powder, about a cup of pumpkin puree and a little chicken stock if it needs thinning. Add S+P. Simmer to marry flavors.
The above is good tossed with vegetables...or

add a little heavy cream and dry vermouth for a pasta sauce.

I did a search and saw recipes for Pumpkin Sauce with Sage and you could probably use one, leaving out the sage and adding the chipotle. Either way, I never thought I would like something like this until I tried it, now I'm hooked. If you toss the basic sauce (w/o vermouth and cream) that I have described with fresh vegetables that you are going to roast, you are in for a treat.

Top off with grated Asiago or Reg Parm.....Yum!

Nancy

I don't think I'd sauce this one
Roasted Beef & Pork w/Garlic, Onion, & Thyme in Egg Pasta

but rather serve it in brodo, making it more like a soup. You could use beef stock or a tomato stock.

I don't like the heavy tomato sauces either. Sometimes I'll make a browned butter, or a browned butter with sage. Sometimes I'll pour some olive oil in a skillet, add several cloves of crushed garlic, sometimes some sage, let it warm slowly for a few minutes, strain the sage and garlic out and pour a little over the pasta, then add some grated parmignano reggiano and its ready to eat.