Kamil Perry
Goat cheese and truffle ravioli is a delicious dish that can be served with a variety of sauces. One popular option is a cream sauce made with heavy cream and goat cheese. This sauce is creamy and tart, and pairs well with the rich, creamy goat cheese and earthy truffle flavours in the ravioli. Another option is a light Parmesan cream sauce with mushrooms, which complements the goat cheese and truffle flavours without overwhelming them.
| Characteristics | Values |
|---|---|
| Ingredients | Cream, goat's cheese, mushrooms, Parmesan, garlic, nutmeg, candied walnuts |
| Flavour | Creamy, tart, sweet, savoury, salty |
| Texture | Thick, crunchy |
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What You'll Learn
Cream sauce with goat cheese and mushrooms
A cream sauce with goat cheese and mushrooms is a great pairing for goat cheese and truffle ravioli. The sauce is pretty basic, made with cheese, cream, sauteed mushrooms, garlic and seasonings. The creaminess of the sauce complements the goat cheese and truffle ravioli perfectly.
To make the sauce, simply heat some cream in a saucepan over a medium heat. Add in some goat cheese and stir until it has melted and combined with the cream to make a smooth, creamy sauce. Season with salt and pepper, to taste. If you like, you can add some chopped, sauteed mushrooms and a crushed clove of garlic to the sauce for extra flavour.
This sauce is rich and creamy, with a slight tang from the goat cheese. The mushrooms add a depth of flavour and the garlic gives it a subtle kick. The sauce is quite thick, but can be thinned out with a little milk or water if desired.
The goat cheese and truffle ravioli can be served with this sauce, along with some toasted walnuts for added texture and a sprinkling of fresh parsley for colour and freshness.
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Parmesan cream sauce with mushrooms
A Parmesan cream sauce with mushrooms is a great choice to accompany goat cheese and truffle ravioli. This sauce is pretty basic but it's made completely from scratch: cheese and cream with sauteed mushrooms and garlic plus seasonings. The sauce lightly coats the ravioli, creating the perfect creaminess to complement the pasta.
To make the sauce, start by sauteing the mushrooms and garlic in a pan with a little butter or olive oil. Once they are softened and slightly browned, add in the cream and Parmesan cheese. Stir well to combine, and allow the sauce to simmer gently for a few minutes until it thickens. Season with salt and pepper to taste, and perhaps a pinch of nutmeg for extra flavour.
The key to a successful Parmesan cream sauce is to ensure that the sauce is not too thin or runny. It should be thick enough to coat the back of a spoon, but not so thick that it becomes gluey or difficult to pour. If your sauce is too thin, simply continue simmering it over low heat until it reduces and thickens. If it becomes too thick, you can thin it out with a little milk or water.
When pairing this sauce with goat cheese and truffle ravioli, the combination of flavours and textures is truly exceptional. The creaminess of the sauce complements the richness of the goat cheese, while the mushrooms add a savoury earthiness that enhances the truffle flavour. The result is a dish that is indulgent, comforting, and utterly delicious.
To elevate this dish even further, consider adding some candied walnuts for texture and a touch of sweetness. Simply toss chopped walnuts in a mixture of sugar and water, then bake in the oven until golden and caramelised. Sprinkle these over the finished dish for a truly special touch.
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Truffle oil sauce
A truffle oil sauce is a great way to complement goat cheese and truffle ravioli. The sauce is simple to make and can be prepared in advance. Start by heating a small amount of olive oil in a pan over medium heat. Add a few cloves of crushed garlic and sauté until fragrant. Then, add a generous amount of heavy cream and bring it to a gentle simmer. Season with salt and pepper to taste. Finally, add a few drops of truffle oil and stir to combine. The truffle oil will add a distinctive earthy flavour to the sauce, enhancing the overall taste of the dish. You can adjust the consistency of the sauce by adding more or less cream, depending on your preference.
To serve, simply toss the cooked ravioli in the truffle oil sauce and garnish with freshly chopped parsley or chives. The combination of creamy sauce, earthy truffles, and tangy goat cheese will create a delightful sensory experience. For an extra touch of indulgence, sprinkle some toasted walnuts or pecans on top for added texture and flavour.
This truffle oil sauce is a versatile option that can be customised to your liking. Experiment with different types of truffle oil, such as black truffle oil or white truffle oil, to find your preferred variety. You can also adjust the amount of truffle oil added to suit your taste. Remember, a little truffle oil goes a long way, so start with a small amount and gradually increase until you achieve your desired flavour profile.
Additionally, feel free to incorporate other ingredients into the sauce to create unique flavour combinations. For instance, you could add sautéed mushrooms to enhance the earthy notes or a splash of white wine for a more sophisticated touch. The possibilities are endless, so get creative and tailor the sauce to your palate.
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Tomato-based sauce
Goat's cheese and truffle ravioli is often served with a cream-based sauce, but a tomato-based sauce can also be a good option.
A tomato-based sauce can be a great way to add a touch of acidity and freshness to the rich, creamy goat's cheese and truffle filling. When making a tomato-based sauce for this type of ravioli, it's important to consider the balance of flavours. You don't want the sauce to overpower the delicate flavours of the filling, so a light and simple sauce is often best.
A basic tomato sauce can be made by sautéing garlic and onions in olive oil, then adding tinned or fresh tomatoes and simmering until the sauce thickens. You can add herbs such as basil or oregano, and season with salt and pepper to taste. If you want to add a little sweetness to the sauce, you can add a pinch of sugar or a splash of balsamic vinegar.
To serve, simply toss the cooked ravioli in the tomato sauce and top with freshly grated Parmesan cheese and chopped fresh basil. This type of sauce is a great way to showcase the unique flavours of the goat's cheese and truffle ravioli, while adding a touch of freshness and acidity.
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Spinach filling sauce
A light Parmesan cream sauce with mushrooms is a great choice to accompany goat cheese and spinach ravioli. The sauce is pretty basic, made with cheese, cream, sauteed mushrooms, garlic and seasonings. The goat cheese provides richness and creaminess, while the spinach adds a savoury side. The sauce lightly coats the ravioli, creating the perfect creaminess to complement the pasta.
If you want to make a sauce with goat cheese, simply mix it with heavy cream and add Szechuan peppercorns for a kick.
You could also try a red, tomato-based sauce, or a white, creamy, cheese-based sauce.
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Frequently asked questions
A creamy sauce made from goat cheese and cream is a popular choice to accompany goat cheese and truffle ravioli.
Mushrooms, Parmesan, and garlic are all ingredients that can be added to the sauce.
Nutmeg is a good option for adding a sweet and savoury flavour to the dish.
A tomato-based sauce could also work with goat cheese and truffle ravioli.
