So you purchased a package of homemade ravioli filled with portabella mushrooms, fresh sage and Ricotta Cheese. You are so excited to try these delicate raviolis, but all you have in the house is marinara sauce. Should I use Marinara sauce? Do I even need sauce? Is there a sauce that goes well with anything?
The answer: YES! Here are two simple ravioli pan sauces that go well with any ravioli and wont overpower or mask the delicious filling.
Sage Butter Sauce
Ingredients:
- Bunch of fresh sage
- ¼ cup Parmigiano Regiano Cheese
- 2 Tbsp Butter
- Half a ladle of Reserved pasta water
Preparation:
Place the ravioli in boiling water. Turn a saucepan onto medium heat and place cold butter in pan. When butter starts to bubble add fresh sage and sauté until sage becomes fragrant. Make sure not to burn the butter, so if raviolis are not finished, take sauce off heat.
When the raviolis are done, remove with a spider spoon and place into the sauce and sauté for a couple of minutes. Add about a tablespoon of pasta water and stir until sauce starts to turn a white color, this means it is emulsifying.
Once sauce comes together, remove from heat and grate Parmigiano Cheese on top of ravioli and enjoy.
Garlic And Olive Oil Sauce
Ingredients:
- 1 crushed garlic clove
- ¼ cup of High quality Extra virgin Olive oil
- ¼ cup Pecorino cheese
- 2 tbsp Chopped Fresh Parsley
- Half a ladle of Reserved pasta water
Preparation:
Place the ravioli in boiling water. Put a saucepan under medium heat and place crushed garlic and Extra Virgin Olive Oil in pan. Heat the garlic until it turns brown and discard it.
Once the raviolis are done, place in garlic oil and add 1 tablespoon of pasta water and sauté for a minute or two.
Once sauce comes together, take off heat and add grated Pecorino Cheese and parsley. Serve and enjoy.
