Sauce for 2 Specific Raviolis

Suzieque

last year

I bought frozen butternut squash ravioli and also frozen short rib ravioli. They're just the individual raviolis.

What sauce would you make (or use) for each? A browned butter for the squash one? A marinara for the short rib?

If you can provide a recipe or technique you'll get double points!!!!

Thanks so much.

Featured Answer

plllog

last year

last modified: last year

Browned butter would be great for the butternut. I often do just a quick heat with butter and parm, and maybe a little pepper. A ricotta sauce is a pain to make, but also goes well. A light white wine cream sauce goes, but I don't think it's as good a pairing.

The shortribs is harder because it depends on how they're seasoned. A red wine reduction could be brilliant or awful. A thin tomato sauce would be fine--maybe not perfect, but beef and marinara are a natural. If it's truly chopped braised shortribs, rather than shortrib meat cooked in the blandest way possible and ground up, a roasted onion and mushroom lumpy puree would be my preference.

This is making me hungry...

Comments (14)

chloebud
last year
Totally agree with the browned butter sauce. 👍🏻 Also agree with some type of mushroom sauce for the short rib filling. A creamy mushroom sauce could really shine.
Suzieque thanked chloebud
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Suzieque
Original Author
last year
Thank you both very much. I'll try to find recipes/techniques for those (I'm not a very seasoned cook).
carolb_w_fl_coastal_9b
last year
If I were making a browned butter sauce for butternut ravioli, I think I'd like chopped fresh rosemary in it as well - I love the combo of winter squash, butter and fresh rosemary.
Suzieque thanked carolb_w_fl_coastal_9b
floral_uk z.8/9 SW UK
last year
I was thinking sage butter for the bns.
Suzieque thanked floral_uk z.8/9 SW UK
Gooster
last year
I agree with fresh sage in the butternut squash.

For short rib ravioli, braising juices pair well with such ravioli --- you can get something close with a reduction of red wine and a good beef broth (plus onions/shallots), with fresh parsley (plus other complementary herbs) and a little butter/olive oil to finish -- similar to a bordelaise.
Suzieque thanked Gooster
bragu_DSM 5
last year
You could always add a smidgeon of brown sugar [to taste] tp the butter for your butternut squash ravs; it ramps up the flavor IMHO. Add some flecks of sea salt at the end.
Suzieque thanked bragu_DSM 5
plllog
last year
Dave, have you tried brown butter? It has those caramel notes that brown sugar does, without the extra sweet.
Suzieque thanked plllog
Islay Corbel
last year
I love crispy, fried sage leaves with ravioli.
Suzieque thanked Islay Corbel
plllog
last year
last modified: last year
@Islay Corbel do you have tips for making them? I always seem to scorch them. They don't look done but taste scorched.
Suzieque thanked plllog
Islay Corbel
last year
I just fry them for 30 - 45 seconds in hot oil. They are floppy when I take them out of the oil, but crisp up on cooling.
moosemac
last year
Sage cream sauce for the butternut squash ravioli.

Mushroom, garlic cream sauce for the short ribs.
plllog
last year
Thanks, IC! I'll try again.
sleevendog (5a NY 6aNYC NL CA)
last year
last modified: last year
I just fry them for 30 - 45 seconds in hot oil. They are floppy when I take them out of the oil, but crisp up on cooling.

Absolutely my favorite. Watch them closely. Sage is full of water so will not absorb any oil. Don't let them color brown at all. And yes, take them out when they stop most of the bubbling. (all the moisture causes bubbles).

You could try the shallot method where they go in during the heating up of the oil. Fried shallots and sage, out of the oil resting on p-towels. Then a pat of butter in the pan and add ravioli to the pan to sear a bit on the bottom side. garnish with fried sage and shallots.

I need to make ravioli soon!

Sauce for 2 Specific Raviolis

plllog

Comments (14)

chloebud

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Suzieque
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carolb_w_fl_coastal_9b

floral_uk z.8/9 SW UK

Gooster

bragu_DSM 5

plllog

Islay Corbel

plllog

Islay Corbel

moosemac

plllog

sleevendog (5a NY 6aNYC NL CA)

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Sauce for 2 Specific Raviolis

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