[tmx]

Looking for a good sauce to accompany butternut squash ravioli. Recipes and jar recommendations welcomed. No meat though, holiday guest is vegetarian. Not vegan so milk ingredients are okay.

Thank ye.

 

[BadDNA]

Butter and parmesan cheese.

 

[OGRipper]

Butter and parmesan cheese.

Yes. Or brown butter with parmesan and crispy sage. Classic and all you need.

A simple saute of wild mushrooms in butter with garlic and thyme would work too (again, with parm). Add a little cream if you're bent on a full-on sauce.

 

[tmx]

Ooh, that sounds good and simple.

Thanks.

 

[narlus]

Yes. Or brown butter with parmesan and crispy sage. Classic and all you need.

my first thought.

 

[TreeSaw]

Yes. Or brown butter with parmesan and crispy sage. Classic and all you need.

Definitely what I would go with as well. You could even add some hazelnuts to the brown butter with sage for a holiday twist. I may even have a recipe if you'd like it.

 

[OGRipper]

my first thought.

Definitely what I would go with as well.

Damn there are some great minds at work here. :biggrin:

I like the hazelnut idea. Toasted pinenuts or walnuts would work too. Ok, hungry now.

 

[TN]

Roast the seeds with S&P & toss them into what ever you go with. The crunch will be teh bomb.

 

[TreeSaw]

Roast the seeds with S&P & toss them into what ever you go with. The crunch will be teh bomb.

Excellent point! That's why I thought of adding the toasted hazelnuts too! Now I am hungry!

 

[tmx]

Hazelnuts sound even yummier.

TreeSaw, if it's not too much trouble for the recipe, I'll take it. Otherwise I'll wing it from the notes in here.

 

[OGRipper]

Roast the seeds with S&P & toss them into what ever you go with. The crunch will be teh bomb.

Funny, I thought about that and (perhaps incorrectly) assumed these were store-bought ravioli, with no squash seeds around to toast.

 

[tmx]

Thought correctly. I don't have patience for such culinary detail as making my own pasta. It's for the greater good of anyone who would be eating it.

 

[TreeSaw]

Hazelnuts sound even yummier.

TreeSaw, if it's not too much trouble for the recipe, I'll take it. Otherwise I'll wing it from the notes in here.

Not a problem at all! In fact, I can even send along a recipe for the ravioli itself (no need to make your own pasta, you can use wonton wrappers)! Enjoy!

Hazelnut Brown Butter Sauce:

* 2 sticks unsalted butter
* 1/4 cup coarsely ground hazelnuts
* 1/4 cup heavy cream
* 8 sage leaves, chiffonade
* Salt and freshly ground pepper

Melt butter in a medium saute pan over medium high heat. Add hazelnuts and cook until the hazelnuts are golden brown. Add the heavy cream and cook for 1 minute. Add the sage and season with salt and pepper, to taste.

 

[SkaredShtles]

I'd go with the buttered sage sauce as well.

Which reminds me... anyone need sage? I've got $hitloads of it.

Had sausage with beans for dinner tonight and it only called for a T. of fresh sage. I've got POUNDS of the $hit.

 

[Damo]

I agree. Keep it simple. Maybe toss in some wild mushrooms and some fresh asparagus also.
Bon Ap.

 

[tmx]

DEEEELICIOUS! Sorry I didn't get a photo of the meal but it turned out great. Bummer I didn't get back online to use your recipe TreeSaw but I will use it in a future butternut squash ravioli dish.

We did pine nuts since I already had a big bag. Sage, and ****ake mushroom, butter, oliver oil, garlic. More folks showed than scheduled so we included some spinach and cheese ravioli and the sauce worked great for both.

Thank you for the great suggestions!

 

[burninup99]

ive had butternut squah ravioli out in restaurants and it is usually served with a white cream sauce..something like the sauce they use in linguini alredo i assume?

 

[burninup99]

if you google it im sure you can find a recipe