Author Topic: ravioli with which sauce?  (Read 11682 times)

Offline Chrizinho

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ravioli with which sauce?
« on: November 10, 2014, 12:56:35 am »
Today I made ravioli filled with lobster (from the river), herbs and ricotta. That was very good but the sauce with it from cream, ricotta and herbs I didn't like much.

Who has a good idea for a sauce with this?

I am planning this dish for my parents in two weeks as a starter with a sauce that is not too rich of fat.



Offline LillyPilly

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Re: ravioli with which sauce?
« Reply #1 on: November 10, 2014, 01:06:03 am »
Yum, and you get the thankless task of being the taste tester.   ;)

Pesto? White wine, olive oil, garlic and parsley?
TM5, delivered 05/11/2014 😍

Offline ElsieD

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Re: ravioli with which sauce?
« Reply #2 on: November 10, 2014, 01:12:17 am »
Looks delicious.  Would browned butter with a squirt of lemon juice and/or lemon zest and finely minced garlic work?  Perhaps with some of the fresh herbs contained in the ravioli?

Offline judydawn

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Re: ravioli with which sauce?
« Reply #3 on: November 10, 2014, 01:21:06 am »

I found this recipe that may interest you or

this one for white wine butter sauce.
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline fundj&e

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Re: ravioli with which sauce?
« Reply #4 on: November 10, 2014, 04:58:02 am »
i would do a burnt butter sauce and a few snips of dill or sage  

if the  lobster is well seasoned it wouldn't   need anything else
« Last Edit: November 10, 2014, 06:14:58 am by fundj&e »
i don't need a recipe i'm italian

Offline gertbysea

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Re: ravioli with which sauce?
« Reply #5 on: November 10, 2014, 05:13:06 am »
I agree with Uni. It is very rich as is. Or using the lobster shells make a light fishy stock reduction with white wine and butter so it is pink.

Gert
Gretchen in Cairns, Australia

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Offline fundj&e

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Re: ravioli with which sauce?
« Reply #6 on: November 10, 2014, 06:03:33 am »
Nice one G

i don't need a recipe i'm italian