When you pierce a delicate pasta pocket with your fork, the exterior will gradually give way to expose a juicy inside. The symphony of flavors and textures demonstrates Italian cuisine’s intricacy. Ravioli fillings come in various shapes and forms, ranging from basic ricotta and spinach to creative pairings like butternut squash and sage.
As rich in flavor as ravioli is, so too is its history. These delectable little morsels are thought to have been invented in medieval Italy as a method to make the most of leftovers. Ravioli changed throughout time from a simple meal to a culinary canvas where modernity and tradition coexist.
Conversely, the sauce elevates this meal to new levels, creating an unparalleled flavor sensation. The correct sauce may enhance the filling’s flavors, add levels of complexity, and unify the meal. The choice of sauce can turn ravioli into a culinary masterpiece, whether you want a spicy tomato-based mixture that provides a burst of freshness or a velvety-smooth cream sauce.
In this article on culinary delights, we go through the world of ravioli and its ideal accompanist: sauces.
1) Butternut Squash Ravioli with Sage Butter Sauce
Indulge in the delectable flavors of butternut squash ravioli enveloped in a velvety sage butter sauce. This mouthwatering butternut squash ravioli sauce promises to satisfy even the most discerning ravioli enthusiast. Crafted with care and precision, each element of this recipe comes together to create a symphony of flavors and textures.
- 400 grams Caputo “00” Flour (or all-purpose flour)
- Four eggs
- Semolina flour for dusting
- One medium butternut squash (about 4 cups), peeled and cut into 1-inch cubes
- One tablespoon extra-virgin olive oil, plus more for drizzling
- ½ cup chopped onion
- Two garlic cloves minced
- Three tablespoons Parmigiano cheese or Pecorino Romano cheese
- Pinch of nutmeg to taste
- Salt and freshly ground pepper to taste
- Four tablespoons of good-quality salted butter
- 5-6 fresh sage leaves
- Freshly ground pepper, if desired
- Parmigiano cheese (Parmesan cheese) for serving
- Prepare the pasta dough using the Caputo “00” Flour (or all-purpose flour) and eggs. Let the dough rest and make the ravioli filling.
- Preheat the oven to approximately four hundred degrees F. Line a baking sheet with foil.
- Toss the butternut squash cubes with olive oil, then bake until soft and golden, about 30 minutes.
- In a skillet, sauté chopped onion until golden, then add minced garlic and cook until fragrant.
- In a food processor, blend the cooked butternut squash, sautéed onion and garlic, Parmigiano cheese, nutmeg, salt, and pepper until smooth. Refrigerate until ready to use.
- Divide the pasta dough into four parts and roll each piece using a pasta machine to the desired thickness.
- Lay one pasta sheet on a ravioli maker and press down gently to create pockets.
- Fill the pockets with a heaping teaspoon of the butternut squash filling.
- Place another pasta sheet over the filling, then press down to cut and seal the edges.
- Transfer the uncooked ravioli to a baking sheet lined with parchment paper and semolina flour.
- In a saucepan, melt the butter over medium heat until it turns dark brown and develops a nutty aroma.
- Add the fresh sage leaves and let them sizzle briefly. Add ground pepper if desired.
- Boil the ravioli in salted water until they float to the top, about 3-5 minutes. Cook in batches.
- Coat the cooked ravioli with the brown butter sage sauce.
- Serve the ravioli hot, topped with additional grated Parmigiano cheese.
2) Classic Marinara Sauce
This perfect pairing of delicate ravioli and the timeless charm of Classic Marinara Sauce combines the richness of tomatoes, the aroma of garlic, and the fragrance of herbs, creating a symphony of flavors that elevate your ravioli dish to new heights.
- Two tablespoons of olive oil
- Three cloves of garlic, minced
- One small onion, finely chopped
- One can (28 ounces) of crushed tomatoes
- One teaspoon of dried basil
- One teaspoon of dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of red pepper flakes (optional)
- Two tablespoons fresh basil chopped
- Heat the olive oil in a saucepan over medium heat. Add the minced garlic and chopped onion. Sauté until the onion is translucent and the garlic is fragrant.
- Pour in the dried basil, crushed tomatoes, dried oregano, salt, black pepper, and red pepper flakes (if using). Stir well to combine.
- Bring the sauce to a gentle simmer, then reduce the heat to low. Allow the sauce to simmer for about 20-25 minutes, stirring occasionally to prevent sticking.
- As the sauce simmers, the flavors will thicken and meld together. Adjust the seasoning to taste.
- Just before serving, stir in the freshly chopped basil for freshness and color.
- Cook your desired ravioli according to the package instructions. Drain the ravioli and gently toss them in the Classic Marinara Sauce until coated.
- If desired, plate the sauced ravioli, garnish with additional fresh basil, and serve hot.
3) Creamy Alfredo Sauce
Elevate your ravioli experience with this indulgent Creamy Alfredo Sauce. Velvety and rich, this sauce coats every bite of tender ravioli in a luxurious embrace, making each forkful a decadent delight.
- 1/2 cup unsalted butter
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Three cloves of garlic, minced
- Salt and freshly ground black pepper to taste
- Pinch of nutmeg
- Fresh parsley, chopped, for garnish
- Freshly grated Parmesan cheese for serving
- Melt the butter in a saucepan over a moderate flame. Add the minced garlic and sauté for a minute until fragrant, being careful not to brown the garlic.
- Heavy cream should be added before the liquid is gradually brought to a boil. Allow it to boil for a few minutes to thicken and slightly decrease.
- Add the grated Parmesan cheese gradually while stirring constantly to ensure it melts and the sauce is smooth.
- Add a touch of nutmeg, salt, and freshly ground black pepper to the sauce as seasonings. Don’t add too much salt; the Parmesan is already salty.
- Whisk the sauce occasionally for a couple more minutes or until it is thick.
- If necessary, taste and adjust the seasoning. Add a little pasta cooking water to the sauce to thin it if it gets too thick.
- Once the sauce is velvety and smooth, remove it from the stove.
- Cook your ravioli according to the package instructions. Drain the ravioli and add them directly to the sauce, tossing gently to coat.
- Serve the ravioli with a sprinkle of freshly chopped parsley and an extra grating of Parmesan cheese on top.
- Enjoy the sumptuous Creamy Alfredo Ravioli with a glass of wine and good company!
The diverse array of ravioli sauce recipes available to food enthusiasts enriches the world of culinary delights. From the timeless elegance of a rich and velvety alfredo cream sauce to the heartwarming embrace of a classic marinara with its vibrant burst of tomatoes, each sauce presents a unique symphony of flavors that elevates the humble ravioli to a sublime dining experience.