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Thread Starter 

I'm serving pumpkin ravioli and would like to know if the recipe I found for a sauce that is made with sauteed garlic, onion, zucchini, white wine, broth, and saffron would be appropriate for it.  I realize that brown butter and sage is the traditional sauce served with pumpkin ravioli, but I wanted to go light and try something different.  I guess my concern is the saffron...will it compliment the pumpkin well?