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Old 10-26-2014, 04:34 AM   #11
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Butter and green peas!
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Old 10-26-2014, 08:08 AM   #12
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A pesto sauce - Mushroom Sauce - or since it is pumpkin season maybe a cream sauce with pumpkin in it.
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Old 10-26-2014, 09:10 AM   #13
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I third the browned butter and sage and would add steamed tiny sweet peas to that. You want something light to complement the prosciutto, not overwhelm it.
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Old 10-26-2014, 09:18 AM   #14
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I'd agree with the browned butter and sage = and I'd add just a small pinch of crushed red pepper flakes to wake it up.
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Old 10-26-2014, 10:33 AM   #15
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Brown butter and sage sounds right to me also. Sage and prosciutto is a match made in heaven.

Butter and Sage Sauce Recipe : Mario Batali : Food Network
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Old 10-26-2014, 07:27 PM   #16
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Pancetta is very similar to bacon. What popped immediately into my head was Carbonara. Simply pick up more pancetta and cook until crispy. Add your raviolies, and combine the yolk of two large eggs with a half cup of heavy cream. When the pasta, and pancetta are stirred and the fat covers the pasta, add the cream-mixture. Simmer over very low heat for ten minutes. Stir to coat. You might add sliced black olives to the sauce as well.

Just an idea.

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Old 10-26-2014, 07:37 PM   #17
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Quote:
Originally Posted by Chief Longwind Of The North View Post
Pancetta is very similar to bacon. What popped immediately into my head was Carbonara. Simply pick up more pancetta and cook until crispy. Add your raviolies, and combine the yolk of two large eggs with a half cup of heavy cream. When the pasta, and pancetta are stirred and the fat covers the pasta, add the cream-mixture. Simmer over very low heat for ten minutes. Stir to coat. You might add sliced black olives to the sauce as well.

Just an idea.

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Thanks Chief. The saltiness of the pancetta and the saltiness of the prosciutto in the ravioli may be too much.
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