Need a yummy sauce for mushroom ravioli!?

Question

I bought a huge bag of mushroom filled ravioli and need a good sauce to put over it (preferably not a straight tomato sauce). Anyone have any suggestions?

Answer 1

Spinach and Garlic Cream Sauce

Ingredients:
2 tablespoons unsalted butter
6 cloves garlic, finely chopped
2 bunches spinach, rinsed and large stems removed (about 14 ounces trimmed)
Salt
11/4 cups whipping or heavy cream
Black pepper
Large pinch freshly grated nutmeg
1 teaspoon lemon juice, plus more to taste
2 tablespoons extra-virgin olive oil
2 ounces grated parmesan cheese (about 1 to 11/2 cups lightly packed)


Melt butter over medium heat in large saucepan; add garlic and, stirring frequently, cook until very soft and fragrant, about 1 minute. Add spinach to pan, sprinkle with 1/2 teaspoon salt, cover, and increase heat to high. Cook stirring once or twice, until spinach is fully wilted, 3 to 5 minutes.

Using tongs, firmly squeeze spinach to remove as much liquid as possible and transfer to a bowl. Pour out exuded liquid (but not any bits of garlic) and return spinach to the saucepan. Return pan to burner, add cream, and reduce heat to medium-high. Simmer until cream is reduced by about half, 8 to 10 minutes.

Transfer spinach mixture to food processor and pulse until coarsely chopped. Adjust seasoning with salt, pepper, nutmeg and lemon juice to taste.

Meanwhile, cook raviolli according to package directions. Drain, return them to pot, and toss with sauce, olive oil and parmesan cheese. Adjust seasoning and serve immediately.

Answer 2

Try this. It's smokey and rich.

Alfredo Sauce Ingredients:


2 c Cream or Whipping Cream
1/2 c Parmesan Cheese, freshly grated
1/2 c Smoked Ghouda, freshly grated
1 Stick Butter

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Alfredo Sauce Instructions:

In a sauce pan, heat and melt the Butter, stir in Cream and add the Parmesan Cheese and the Ghouda.
Stir and heat until hot or becomes thick.
Do Not Boil.
After the ravioli is cooked, return it to a warm pan and mix with the Alfredo Sauce.
Toss until well coated.
Add more Parmesan if the sauce is to thin or more Cream it the sauce is to thick.

Answer 3

Why not just make an alfredo sauce then add some mushrooms that have been sauteed in butter or olive oil? This is a family favorite. I have not put it over Ravioli. But, I'll be trying it now. Thanks for the inspiration.

Answer 4

Vodka White Sauce

2 cloves garlic, minced
1 medium onion, chopped fine
1 can chopped tomatoes
1 teaspoon basil
salt
pepper
2 tablespoons olive oil (NOT extra virgin or virgin!)
1/2 pint heavy cream
1/4 cup vodka

Saute the garlic and onion in olive oil until translucent.
Add the tomatoes and spices, simmer for 30 min.
Just before serving add the vodka and cream.
Warm but do NOT boil.

Answer 5

A nice rich garlic alfredo sauce would be great with mushroom ravioli. Bon appetit!

Answer 6

Creamy Alfredo Sauce

1 – 8 oz. Package Philly Cream Cheese (I use the light version – 1/3 less fat), cubed
¾ cup (3 oz.) fresh grated Parmesan cheese (I like De Giorno, don’t use Kraft)
½ cup margarine (I use I Can’t Believe It’s Not Butter Light)
½ cup milk (I use 1% or 2% low fat)

In large saucepan, combine cream cheese, Parmesan cheese, margarine and milk.
Stir over low heat until smooth. Pour over cooked pasta and toss.

Answer 7

Toasted Ravioli Sauce, inspired by Chef Miller
1 (7 ounce) jar roasted red peppers, rinsed and drained
1/2 cup cream cheese
2 green onions, chopped
1 clove garlic, chopped
1 tablespoon lemon juice
2 cups tomato sauce
1/4 cup sugar
2 tablespoons red hot sauce
Combine all ingredients in blender and pulse until smooth.
Heat on the stove top until hot.
Use as a dip with Toasted Ravioli, French bread, or as a pasta sauce


Vanilla Butter Sauce
2 teaspoons butter
5 shallots, diced
3 teaspoons white wine vinegar
1 cup dry white wine
1/2-1 cup butter, cut into cubes
salt
white pepper
1 vanilla bean, split lengthwise
Melt the butter in a small saucepan.
Add the shallots and simmer until soft.
Add the vinegar and white wine, cook, uncovered at a low boil until the mixture reduces to about 2 Tablespoons.
Lower the heat to moderate and add a few cubes of butter, remove the pan form the heat and whisk vigorously until the butter is blended in.
Continue to add the butter this way-on the heat, off the heat.
Season to taste with salt and pepper and remove from the heat.
Scrape the vanilla bean and whisk it into the sauce.
Strain the sauce into a clean saucepan, using pressure with a wooden spoon to make sure that as muchof the vanilla and shallots goes through as possible.


Creamy Pesto Sauce
1 cup whipping cream
1 (2 7/8 ounce) jar pesto sauce
1 (3 ounce) jar capers, drained
2 (9 ounce) packages refrigerated cheese ravioli, uncooked
2 tablespoons pine nuts, toasted
Combine whipping cream and pesto sauce in a saucepan; add capers.
Cook mixture over low heat until thoroughly heated, stirring frequently.
Cook pasta according to package directions, and drain.
Toss pasta with sauce, and sprinkle with toasted pine nuts.
Serve immediately.



Ravioli With Peas, Tomatoes And Sage Butter Sauce
1 lb cheese ravioli, cooked according to package
4 tablespoons butter
12 fresh sage leaves or 1 teaspoon dried sage
2 tablespoons fresh parsley, chopped
1 teaspoon lemons, zest of
1 cup baby peas, fresh or frozen
1 cup diced fresh tomatoes
salt and pepper
1/2 cup grated parmesan cheese

Melt butter in large, deep skillet.
Add sage and parsley and cook over medium heat until butter starts to brown, about 3 minutes.
Add cooked ravioli and lemon zest and toss to coat.
Add peas and tomatoes and toss until heated through.
Add salt and pepper to taste.
Add parmesan cheese and toss to combine.

Answer 8

try alfredo sauce with maybe a little pesto...mmmmm