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Sauce suggestions...

#1
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10/26/09 at 4:32pm
  • Joined: March 2009
  • Location: Winter Park, FL
  • Post Count: 145
Recently, I took a couple of left over baked sweet potatoes and decided to make some stuffed shells with them. A little ricotta, nutmeg, cinnamon and salt and the mixture was perfect. The consistency perfect as well.

Now, what sauce to serve with it? I used my old stand by, sage butter, as I didn't want to lose the flavor of the shells with an overpowering sauce. Besides, with the 'sweetness' of the filling, I also didn't want something that didn't complement the dish.

Any other suggestions to make for this dish in the future?? I'm looking for ideas as I also do butternut squash ravioli and some other fall Tuscan treats with squash, pumpkin and sweet potatoes so I'm looking for ideas for sauces.

THANKS!!
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#2
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10/26/09 at 5:09pm
  • Joined: April 2008
  • Location: Auburn, CA
  • Post Count: 569
an easy and light flavored sauce I sometimes use goes mostly as follows take a med bunch of fresh tarragon and crush the leaves a bit with the back of your knife. then in a medium hot pan add 2-3 tblspns butter allow to melt add tarragon and a little salt and pepper, allow the tarragon to cook through into the butter then shake up a can of coconut milk and pour it in. stir butter and milk together and check for flavor. goes well with pastas and chicken dishes.

Don't mind me, I'm just waiting for the bus.

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#3
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10/27/09 at 12:05am
  • Joined: December 2004
  • Post Count: 278
Browned butter with pine nuts is a favorite of mine.

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle

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#4
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10/27/09 at 6:02am
  • Joined: April 2009
  • Location: Cary, N.C.
  • Post Count: 123
I agree with Phaedrus.
When I do pumpkin or butternut squash ravioli, a brown butter pecan sauce works best in my opinion.
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