I made grilled vegetable ravioli the other day and now I have no idea what type of sauce to pair it with. For some reason a creamy sauce comes to mind but that might be too heavy for the dish. Any ideas?
When I graduated from culinary school two years ago I made as one of my dishes a Ratatouille ravioli in alfredo sauce. It turned out grate. Maybe a white wine cream sauce with a 5 year aged Swiss for a little bite?
I would serve them in a roasted Red Pepper and Green Onion Au JUs
Saute some garlic and shallot add red pepper brunoise cut add a bit of white wine reduce slightly then chicken stock, thicken ever so slightly with starch add green onion chopped Seve in a shallow soup plate Top with small diced tomato, no seeds.
The nutty flavor of the butter and sage paired with those vegetables is sounding terrific.
If you were serving this to guests then go with a two-toned sauce : rose / white
Have you ever made a tomato sauce with fresh yellow tomatoes,( roasted, skins off and then brought down to a reduction with Ovo), onion, garlic, butter, fresh basil, seasoned...? a few grates of pecorino?