Portobello mushroom-stuffed ravioli, what is a good sauce?

Question

Other than a sun-dried tomato sauce...

Answer 1

I'd go with a garlic alfredo sauce or a three cheese alfredo

Answer 2

This is a simple really good, although unhealthy, sauce for this recipe. Depending on how much pasta you are making just brown some butter (not margerine) in a pan with salt pepper and fresh sage. YUM! Just toss the slightly undercooked pasta in the butter. You have to eat it the night of though. Also, let the butter brown slightly, it gives it a nice nutty flavor. I have made this a ton of times before and you really are able to still taste the mushrooms in your pasta.

Answer 3

Normally they can adjust I think at times all sauces vary.So,they tend to do things by taste testing in kitchen and the one most people like is the one they serve on seasonal menu!They are even good at offering a variety of other sauces just explain its not to your liking can you have the red pasta sauce or mozerella alfredo or something else?

Answer 4

6 tablespoons olive oil
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/4 teaspoon dried red pepper flakes
2 tablespoons minced onion
1 tablespoon minced garlic
7 ounces tomato sauce
1/2 teaspoon chicken soup base
1 tablespoon white sugar
6 fluid ounces heavy cream
1/2 cup white wine

Answer 5

I would make a white sauce with bits of mushrooms in it.

Answer 6

Sage cream sauce.

http://www.cooksrecipes.com/mless/ravioli-in-sage-cream-sauce-recipe.html

Answer 7

Marinara sauce with chunks of italian sausage

Answer 8

I'd go with either a garlic alfredo or pesto. Or even a combination of both!

Answer 9

how about a really simply butter and sage sauce...witha sprinkling of Parmesan?

Answer 10

Classico(tomato & basil). You can buy it at Sam's Club.