Cheese Ravioli: The Best Sauces To Pair

There are many different sauces that can be paired with cheese ravioli. A simple cream sauce is a popular choice for cheese-filled ravioli, as it allows the flavour of the filling to shine through. For a more indulgent option, a butter sauce can be used, such as truffle butter or a combination of butter and sage. For those who prefer a lighter sauce, a tomato-based sauce like pomodoro or a broth like ravioli en brodo is a good option. Other sauce options include pesto, sun-dried tomato, olive oil and garlic, and white wine butter.

Truffle butter sauce

Ingredients:

• Butter
• Truffle (or truffle oil/paste)
• Cheese (such as Parmesan or Grana Padano)
• Salt and pepper (optional)
• Chopped walnuts (optional)
• Fresh sage (optional)

Preparation:

Start by cooking your cheese ravioli according to the package instructions in slightly salted water. While the ravioli is cooking, prepare the truffle butter sauce. The key to this sauce is infusing the butter with the aromatic essence of truffles. Here's how:

• Melt butter in a heated pan. You can adjust the amount of butter to your preference, but a generous amount will create a richer sauce.
• Grate or finely chop your truffle and add it to the melted butter. If using truffle oil or paste, simply add it to the butter. The amount of truffle product can vary depending on your taste and the intensity of the truffle flavor you desire.
• Allow the truffle and butter to cook together over medium heat, infusing the butter with the truffle's aroma. Stir occasionally to prevent burning.
• At this point, you can also add some freshly chopped sage to the butter mixture for an added layer of flavor. Sage complements the truffle flavor beautifully.

Combining and Serving:

• Once your ravioli is cooked, drain it and add it directly to the pan with the truffle butter sauce.
• Gently toss the ravioli in the sauce to coat each piece evenly.
• If you'd like to add some cheese, sprinkle grated Parmesan or Grana Padano over the ravioli and toss again to combine. The cheese will melt slightly and create a creamy texture.
• For some added texture and flavor, you can also sprinkle chopped walnuts over the dish.
• Serve the truffle butter cheese ravioli immediately while it's still hot.

The truffle butter sauce is a simple yet decadent way to elevate your cheese ravioli. The combination of creamy butter, earthy truffles, and nutty cheese creates a harmonious blend of flavors that will tantalize your taste buds. Enjoy your homemade truffle butter cheese ravioli!

Olive oil, garlic and lemon zest

Olive oil, garlic, and lemon zest is a great combination for cheese ravioli. The zest cuts through the olive oil, creating a light and refreshing sauce that complements the cheese filling.

To make this sauce, you will need extra virgin olive oil, fresh garlic cloves, and a lemon. Start by heating a generous amount of olive oil in a pan over medium heat. You want the oil to be hot but not smoking. Then, add your garlic. You can mince, crush, or press the garlic, depending on your preferred texture. Sliced garlic will also work, but it will have a milder flavour. Cook the garlic until it is fragrant and just starting to turn golden. Be careful not to burn it, as this will ruin the taste of your sauce.

At this point, you can add the zest of one lemon. Use a fine grater or zester to remove only the yellow part of the lemon rind, as the white pith underneath is bitter. Stir the zest into the oil and garlic mixture, and cook for another minute or so to release the lemon flavour. You can also add some lemon juice if you like a more pronounced citrus taste. Finally, toss your cooked ravioli into the pan and coat it with the sauce. Serve immediately.

This sauce is a great option if you want to showcase the flavour of your ravioli filling. It is also a good choice if you are looking for a lighter, less heavy sauce. The olive oil provides a nice base, while the garlic and lemon add a punch of flavour without being too overwhelming. You can also add some red pepper flakes or chopped fresh herbs for extra flavour and colour.

Sage and brown butter sauce

Ingredients:

• 9 oz. ravioli
• 1 clove garlic, minced
• 1/4 cup walnuts, chopped
• 4 tbsp butter
• 1/2 tsp dried sage
• 1/4 lb. fresh spinach
• Salt and pepper to taste
• 1 tbsp grated Parmesan

Instructions:

Bring a pot of water to a boil and add the ravioli. While the ravioli is cooking, prepare the rest of the ingredients for the sauce. Mince the garlic and chop the walnuts.

Add the butter to a large skillet and melt it over medium-low heat. Once the butter begins to sizzle and foam (after about 2-3 minutes), add the garlic and walnuts. Continue to cook over medium-low heat, stirring continuously, until the sediment in the skillet turns deep golden brown (about 3-5 minutes).

Once the butter is browned, remove the skillet from the heat and stir in the dried sage. Add the spinach and 1/4 cup of the ravioli cooking water to the skillet. Return the skillet to low heat and stir until the spinach is wilted (about 2 minutes). Taste the spinach and add salt to taste.

Finally, add the cooked and drained ravioli to the skillet and toss to coat in the sage brown butter sauce. Serve with a light dusting of grated Parmesan and freshly cracked pepper.

Tips:

• This recipe works well with any type of cheese ravioli, but squash or pumpkin flavours go especially well with the brown butter and walnuts.
• If you can't get your hands on dried sage, you can use fresh sage instead. Just be careful not to burn it!
• This sauce is incredibly versatile and can be used on other types of pasta such as gnocchi, or even poured over baked sweet potatoes, wild rice pilaf, or pork chops.
• To make this dish even more indulgent, you can add crispy pancetta, prosciutto, or bacon.

Storage:

This sage brown butter sauce can be made ahead of time and stored in an airtight container in the refrigerator for up to four days. It can also be frozen in an airtight container or vacuum-sealed bag for two to three months.

Sausage ragu

Ingredients:

• Italian sausage (sweet or hot)
• Extra-virgin olive oil
• Celery, carrot, and onion (finely diced)
• Fresh parsley (minced)
• Canned whole tomatoes (preferably San Marzano) with their juice
• Fresh thyme and rosemary sprigs
• Tomato paste
• Salt and ground black pepper to taste
• Red wine (optional)
• Heavy cream or milk (optional)

Instructions:

• Slit open the sausage casings and remove the meat.
• Heat a large skillet or Dutch oven over medium-low heat and add the sausage meat. You can add olive oil if needed, a tablespoon at a time, to ensure the meat is frying gently.
• Sauté the meat, breaking up any large chunks, until it is no longer pink and opaque, about 5 minutes.
• Add the diced vegetables (celery, carrot, and onion) and fresh parsley to the pan. Drizzle in more olive oil if needed.
• Cook over very low heat, stirring often, until the vegetables have melted into the fat and are beginning to caramelize, and the meat is a toasty brown. This step is crucial and may take up to 40 minutes, so be patient!
• Add the canned whole tomatoes with their juice, breaking up the tomatoes with your hands or a spoon.
• Bring the mixture to a simmer, then add the thyme and rosemary sprigs. Let it simmer, uncovered, until the sauce thickens and the pan is almost dry, about 20-25 minutes.
• In a separate bowl, mix the tomato paste with 1 cup of hot water. Add this mixture to the pan, reduce the heat to very low, and continue cooking.
• Cook until the ragu is velvety and dark red, and a thin layer of oil glistens on top, about 10 more minutes.
• Remove the herb sprigs and season with salt and pepper to taste.
• Prepare the ravioli according to the package instructions.
• Toss the cooked ravioli with the sausage ragu, adding a splash of the ravioli cooking water if needed.
• For an extra indulgent touch, you can add heavy cream or milk to the sauce to counterbalance the acidity of the tomatoes and give it a fuller body.

Tips:

• If your sausage meat seems mild, you can add chopped garlic, chili flakes, fennel seed, oregano, or sage while browning the meat.
• Take your time with this recipe, as low heat and slow cooking are key to developing deep flavors.
• For a restaurant-quality touch, try caramelizing the onions separately in butter before adding them to the sauce for an extra layer of flavor.
• If using fresh basil, add it at the end for a burst of freshness and color.
• Serve with a simple green salad, warm crusty bread, or grilled vegetables on the side.

Enjoy your delicious cheese ravioli with sausage ragu!

White wine butter sauce

A white wine butter sauce is an elegant, delicate sauce that pairs well with cheese ravioli. The sauce is easy to make and can be prepared while the ravioli is cooking. Here is a step-by-step guide to making a delicious white wine butter sauce to complement your cheese ravioli:

Ingredients:

• Butter: Use cold butter and cut it into cubes before adding it to the sauce.
• White Wine: Choose a dry white wine that you would enjoy drinking, as the flavour will come through in the sauce.
• Garlic: Finely chop or mince the garlic to add a subtle kick to the sauce.
• Thyme: Fresh thyme is preferred, but dried thyme can be used if necessary. It adds an extra layer of flavour to the dish.
• Salt and Pepper: Season the sauce generously with salt and pepper to taste.
• Cheese Ravioli: Use refrigerated or frozen cheese ravioli. You can also make your own ravioli dough and filling if you're feeling adventurous.

Instructions:

Start by boiling a pot of salted water for the ravioli. You want to time the ravioli to be ready around the same time as the sauce, which should take about 8-10 minutes.

In a separate skillet, melt a small amount of butter over medium heat. Add the minced garlic and stir until soft. Pour in the white wine and let it simmer until the wine is reduced by half.

Now, it's time to create the silky butter sauce. Add the cold butter cubes one at a time, stirring continuously until each cube is melted into the sauce. This step is crucial for achieving the right consistency and preventing the sauce from separating.

Stir in the chopped thyme, adding a subtle herbal flavour to the sauce.

At this point, your ravioli should be cooked. Drain the ravioli and add it to the skillet with the sauce. Gently toss everything together until the ravioli is coated in the delicious white wine butter sauce.

Finally, plate your ravioli and drizzle any remaining sauce over the top. Garnish with freshly grated Parmesan cheese and a sprinkle of fresh thyme leaves.

And there you have it! A simple yet elegant white wine butter sauce that pairs perfectly with cheese ravioli. Enjoy the combination of creamy cheese filling and the delicate, buttery sauce.

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