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grilld vegetable ravioli

post #1 of 10
Thread Starter 

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?

post #2 of 10

Why not go with a simple brown butter & sage sauce?  

post #3 of 10

Which vegetables???

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #4 of 10

Eloki,

 

Yes, its a great sauce indeed, but as Pete mentioned, it would be nice to know which vegetables ? Just easier to pair when we know the flavors.

 

Petals
Réalisé avec un soupçon d'amour.

Served Up
(163 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(163 photos)
Wine and Cheese
(62 photos)
 
Reply
post #5 of 10

Roasted Bell Pepper Cream Sauce

post #6 of 10

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?

post #7 of 10
Thread Starter 

sorry about that.eggplant, zuchini and red peppers

post #8 of 10

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.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #9 of 10

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?

 

Petals
Réalisé avec un soupçon d'amour.

Served Up
(163 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(163 photos)
Wine and Cheese
(62 photos)
 
Reply
post #10 of 10
Thread Starter 

not sure I can get fresh yellow tomatoes here in NH. love the idea. I will check around. the green onion au jus sounds terrific too.

thank you everyone!

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