or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › ISO Sauce For Crab-Filled Ravioli
New Posts  All Forums:Forum Nav:

ISO Sauce For Crab-Filled Ravioli

post #1 of 9
Thread Starter 

I have some crab-filled ravioli with ricotta, parmesan and Grana Padano. Any interesting ideas for a sauce to go with?

post #2 of 9
Sage brown butter
Brandy cream sauce (just like vodka sauce, but brandy to deglaze)
Tarragon cream
Lobster chili sauce
Artichoke pesto
My list could go on and on... I do pastas at the restaurant i work at haha.
post #3 of 9

If you can find Pomi brand Alfredo in the box mix it with a can of Cento white clam sauce then season to taste.  If you're not cooking too many ravioli you can cook them right in the sauce.

post #4 of 9

Look up Sauce Nantua  or Newburg Sauce

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...

Reply

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...

Reply
post #5 of 9
Thread Starter 

The Nantua Sauce sounds wonderful.  I'm thinking of serving the ravioli with asparagus..

 

The Tarragon Cream grabbed my attention, as well.

 

I have pasta in one form or another (tortellini, etc.) often, so I will keep all of your yummy ideas in mind.  Thanks a bunch. :)

post #6 of 9
Thread Starter 
Quote:
Originally Posted by chefjeffreyeick View Post

Sage brown butter
Brandy cream sauce (just like vodka sauce, but brandy to deglaze)
Tarragon cream
Lobster chili sauce
Artichoke pesto
My list could go on and on... I do pastas at the restaurant i work at haha.

I envy you.  lol  Thank you for all your suggestions.  Lemon artichoke pesto is another  favorite.

post #7 of 9
Thread Starter 

There goes the diet, Mike9  ;-)  Thank you!

post #8 of 9
If you have any mushroom ravs, i highly recommend cooking more mushrooms with garlic, shallot, thyme, a little port whine to deglaze then demi glaze. "Whisk" in a small amount of butter with your tongs off heat at the end. Of course salt and pepper. We do something similar where i work, but we add truffle pate and i sear scallops with it. It didnt like mushrooms until then.
post #9 of 9
Quote:
Originally Posted by Cerise View Post

There goes the diet, Mike9  ;-)  Thank you!


It's not as bad as it sounds - smoking.gif

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › ISO Sauce For Crab-Filled Ravioli