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Old 08-04-2012, 02:06 PM   #1
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ISO reliable tomato sauce for ravioli

Hi there...I am making ravioli with a cheese filling tomorrow and was wondering if anyone has a good tomato sauce that could go well with it? I've found a few online but I'd like to hear your opinions as well!
Thanks!

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Old 08-04-2012, 02:10 PM   #2
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I like just a simple marinara for ravioli, you don't want it to detract from the raviolis.

Crushed tomatoes cooked down with some minced garlic, basil and a splash of burgundy. Cook just until thickened, salt to taste.
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Old 08-05-2012, 05:59 AM   #3
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Nico: Photo of Ravioli - I have 1 Million Tomato Sauces

Nico, Buon Giorno, Good Morning,

I have 1.000.000 sauce recipes, from my Grandmother Margherite and from Chefs, that I have collected ...

One can use butter with herbs & garlic, or a Genovese Basil, Pinenut, Garlic and Evoo Pesto too ... So many options.

Here are two recipes and a photo ...

TOMATO SAUCE 200
1 Shallot minced
2 cloves garlic minced
4 ripe red juicy tomatoes without seeds and peeled
1 swig fresh thyme
salt and freshly grinded black pepper
a pinch of sugar

TOMATO SAUCE 016
2 tblsps Evoo
1 onion minced
425g fresh ripe juicy red tomatoes - without seeds and peeled
5 cloves garlic minced
2 swigs thyme
1 bay leaf
a pinch sugar

Add basil, oregano, parsley to your liking ... See photo.
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Old 08-05-2012, 09:19 AM   #4
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I agree...simpler is better.
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Old 08-10-2012, 07:52 PM   #5
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Nice sauce recipes, thanks for sharing
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Old 08-10-2012, 08:17 PM   #6
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This is my mom's and M-i-l's gravy recipe it takes some time to cook but is heaven on the tongue. Ingredients needed
2lb.s chuck roast or stew meat
1-cevoo
2 cups chopped yellow onion
4-6 cloves fine chopped garlic
4 cans tomato sauce
4-cups beef stock (2 cans)
salt and pepper
2-4 Tab Marjoram
2 tea. thyme
1 tea/ rosemary
1 tea. basil
1-tea. oregano
2-cups dry mushroom reconstituted saving the broth to add to gravy, this will give it a nice brown color and it wont be red
Now brown the meat and then add onion and all other ingredients. Cook 5-6 hrs.Be sure to use the herbs in amounts given
kadesma
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Old 08-11-2012, 12:21 AM   #7
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I would suggest making some meatballs or Italian sauasges to simmer in the marinara sauce. You will need some meat to go with the raviolis. Some Parma cheese and a good loaf of Italian bread to sop up that sauce on the plate and to make meatball or sausage sandwiches the next day. Happy eating.
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Old 08-11-2012, 01:33 PM   #8
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Quote:
Originally Posted by Nico Zottos View Post
Hi there...I am making ravioli with a cheese filling tomorrow and was wondering if anyone has a good tomato sauce that could go well with it? I've found a few online but I'd like to hear your opinions as well!
Thanks!
Welcome to Discuss Cooking, Nico. Re reliable, always go with the freshest & best ingredients - fresh ripe juicy tomatoes, fresh herbs (basil, oregano, fresh mozzarella and/or parm cheese). During the Summer, I particularly like an "uncooked" tomato sauce. Deseed & chop your tomatoes & save the juice. Rub your serving bowls with cut cloves of garlic. Add your hot cooked pasta/ravioli to the bowl, & add fresh mozzarella and/or parm cheese, & fresh torn basil & tomatoes. Add s&p, to taste. Simple & delicious.
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Old 08-27-2012, 10:05 AM   #9
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Quote:
Originally Posted by kadesma View Post
...
1-cevoo
...
Hi kades, I just stumbled upon this "cevoo" of yours.
I was wondering, is it a typo for evoo? Is it Chilean Extra Virgin Olive Oil (I made some searches)? Is it something else?

Thanks!
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Old 08-27-2012, 10:57 AM   #10
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Quote:
Originally Posted by Luca Lazzari View Post
Hi kades, I just stumbled upon this "cevoo" of yours.
I was wondering, is it a typo for evoo? Is it Chilean Extra Virgin Olive Oil (I made some searches)? Is it something else?

Thanks!
I think it is cup(s) of EVOO.
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