What kind of sauce would be good on artichoke ravioli?!
i usually just brown some minced garlic in olive oil or butter, toss w/ the ravioli, add plenty of grated parmesan and that's it, but looking for something different tonight!. any suggestions!? thanks for answering!Www@FoodAQ@Com
Answers:
Well my first thought would be a garlic Parmesan but how about a pesto!? Or try throwing in some fresh diced tomato's with your original recipe!. That sounds good!.Www@FoodAQ@Com
Sauce
1/4 cup olive oil
4 garlic cloves, chopped
1 cup chopped fresh fennel
1 1/4 teaspoons fennel seeds
1 28-ounce can Italian tomatoes
2 tablespoons tomato paste
1 teaspoon dried oregano
1/4 teaspoon dried crushed red pepper
1/8 teaspoon ground cloves
Fresh fennel fronds
For sauce:
Heat oil in heavy large saucepan over medium-low heat!. Add garlic, fennel and fennel seeds and sauté until tender, about 12 minutes!. Add tomatoes with their juices and next 4 ingredients!. Simmer until sauce thickens, breaking up tomatoes with back of spoon, about 25 minutes!. Season with salt and pepper!. (Can be made 2 days ahead!. Cover; chill!. Rewarm before using!.)
Boil ravioli in large pot of boiling salted water until tender, about 5 minutes!. Drain well!. Spoon some sauce on each plate!. Arrange ravioli atop sauce!. Garnish with fresh fennel fronds!.
Www@FoodAQ@Com
1/4 cup olive oil
4 garlic cloves, chopped
1 cup chopped fresh fennel
1 1/4 teaspoons fennel seeds
1 28-ounce can Italian tomatoes
2 tablespoons tomato paste
1 teaspoon dried oregano
1/4 teaspoon dried crushed red pepper
1/8 teaspoon ground cloves
Fresh fennel fronds
For sauce:
Heat oil in heavy large saucepan over medium-low heat!. Add garlic, fennel and fennel seeds and sauté until tender, about 12 minutes!. Add tomatoes with their juices and next 4 ingredients!. Simmer until sauce thickens, breaking up tomatoes with back of spoon, about 25 minutes!. Season with salt and pepper!. (Can be made 2 days ahead!. Cover; chill!. Rewarm before using!.)
Boil ravioli in large pot of boiling salted water until tender, about 5 minutes!. Drain well!. Spoon some sauce on each plate!. Arrange ravioli atop sauce!. Garnish with fresh fennel fronds!.
Www@FoodAQ@Com
i do the minced garlic and butter with parsley all the time and love it!. But for artichoke ravioli try alfredo sauce with julienned sun dried tomato strips in it!. Fantastic and beautiful! i you want a little more flavor add a few capers to the sauce and wala!Www@FoodAQ@Com
Oooh, a buerre blanc sauce would be good!
JUST in case you don't know what buerre blanc is:
http://en!.wikipedia!.org/wiki/Beurre_blan!.!.!.
If you do, please do not take offense! :)Www@FoodAQ@Com
JUST in case you don't know what buerre blanc is:
http://en!.wikipedia!.org/wiki/Beurre_blan!.!.!.
If you do, please do not take offense! :)Www@FoodAQ@Com
USU ALIE ARTICHOKES ARE SERVED WITH MUSTARD AND THAT IS THE ONLY WAY I EAT THEM ANTE BE LIVE ME, THEY TASTE DELICIOUS, ENJOY!!!Www@FoodAQ@Com
I think Alfredo would be good!. It's creamier than what you normally do, but that's the other suggestion I had until I read your detail!Www@FoodAQ@Com
tomato and garlicWww@FoodAQ@Com
a good marinara sauceWww@FoodAQ@Com
toss in a can of diced italian tomatos!Www@FoodAQ@Com
Cream and lemon juice sauce,Www@FoodAQ@Com
i think a creamy white sauce would be great - maybe alfredo, or a wine sauce!. your version sounds excellent!Www@FoodAQ@Com
pesto sounds good for that oneWww@FoodAQ@Com