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Old 06-11-2013, 07:02 AM   #1
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Naked Ravioli

Hi, has anyone any suggestion for good sauces for this please.

I was looking for something quick and easy for a starter and found this. Naked Ravioli Recipe - Italian First Course from Tuscan Cooking. It was gorgeous, how had I not known about it for so long.

I did it with sage butter as my sage is growing like mad and then finished it with some crisp sage leaves. For these I fried the leaves in oil for a couple of seconds until they were crisp but still retained the colour.

For the sage butter I melted some butter and waited until it was pale gold (beurre noisette) took off the heat then added chopped sage leaves, stirred so the sage wilted and then added some lemon juice.

If anyone tries it (although I expect it is not as new to you as it was to me and you already cook it) hope you enjoy it as much as I did.

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Old 06-11-2013, 04:22 PM   #2
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How decadent are you willing to be?

Cream, garlic, a little reggiano and some salt and pepper would be amazing....

Some simple pesto would be nice as well.

The ravioli 'dumpling" idea is really interesting - thanks for sharing :)
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Old 06-12-2013, 05:42 AM   #3
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Thanks Janet, your suggestions sound really great, as they were so easy to make and were a success I can see them being often on the menu and ringing the changes with the sauces means (I hope) people don't get fed up with them.

As to how decadent - I'd like to say decadent was my middle name but too old now
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Old 06-12-2013, 08:15 AM   #4
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Spinach, mushrooms and onion sautéed in olive oil and graded cheese.
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Old 06-13-2013, 05:25 AM   #5
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That looks delicious Joey!
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Old 06-13-2013, 06:20 AM   #6
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How about an Alfredo sauce, with sauteed ground Italian or turkey sausage and mushrooms.
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Old 06-17-2013, 02:49 AM   #7
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Originally Posted by mysterychef View Post
How about an Alfredo sauce, with sauteed ground Italian or turkey sausage and mushrooms.
''Good cooking is when things taste of what they are'' Curnosky Prince of Gastronomy
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Old 06-17-2013, 08:35 AM   #8
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Thank you all for your lovely suggestions, I hadn't thought of it as a main course, only a lightish (?) starter. I loved the fact that I could have the filling without the pasta, not being a lover of actual pasta (sacrilege I know - sorry ). Lots to try now.
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Old 06-22-2013, 03:09 PM   #9
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Originally Posted by acerbicacid View Post
Thank you all for your lovely suggestions, I hadn't thought of it as a main course, only a lightish (?) starter. I loved the fact that I could have the filling without the pasta, not being a lover of actual pasta (sacrilege I know - sorry ). Lots to try now.
You might try my pink sauce over the ravioli!!!
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Old 07-01-2013, 11:28 AM   #10
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Hi acerbicacid,

I would try them with a simple tomato and basil sauce, maybe with some chilli to spice them up a little.

Off-topic: I just came back from Kent, spent a week in Tonbridge. And I must say, Kent is a WONDERFUL place And they make good wine there too
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Naked Ravioli Hi, has anyone any suggestion for good sauces for this please. I was looking for something quick and easy for a starter and found this. [url=http://www.artofcookery.com/nakedravioli.htm]Naked Ravioli Recipe - Italian First Course from Tuscan Cooking[/url]. It was gorgeous, how had I not known about it for so long. I did it with sage butter as my sage is growing like mad and then finished it with some crisp sage leaves. For these I fried the leaves in oil for a couple of seconds until they were crisp but still retained the colour. For the sage butter I melted some butter and waited until it was pale gold (beurre noisette) took off the heat then added chopped sage leaves, stirred so the sage wilted and then added some lemon juice. If anyone tries it (although I expect it is not as new to you as it was to me and you already cook it) hope you enjoy it as much as I did. 3 stars 1 reviews
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