I have a huge bag of frozen chicken-cheese ravioli. I tried a couple of pieces, and it’s very tasty, but I don’t know how to top it. My knowledge and experience sauce-wise involves whatever type of spaghetti sauce I find on sale.
Anything super-easy I can try? Aside from butter with garlic, I mean? (Butter with garlic is my specialty. Heh.)
Best,
karol
Well, the easiest would be to simply get a few cans of chicken broth, heat and then add the cooked ravioli. Of course, then you have soup with ravioli, not ravioli with sauce.
For a simple cream sauce:
1 tablespoon of butter melted in saucepan.
add 1 tablespoon of floor. Over low heat, stir with whisk until it becomes a “paste”.
Then continue whisking and s l o w l y add one cup of milk, continuing to stir until the sauce is thick.
You can then add crumbled cheese, or small diced pieces of ham, or whatever. The sauce is “neutral” so you can pretty much add whatever you want.
Also, increase the amount of butter and flour and liquid according to how much sauce you want.
Fresh pesto is pretty easy with a blender. I just put the roughly chopped leaves from a whole big bunch in with a couple of cloves of garlic, about a quarter cup of parmesan, a dash of balsamic vinegar, and a pinch of sugar. Then start blending, adding olive oil and/or water until it is the consistency you want. Don’t use all water, but you can use some, to cut down on the oil.
Would that be linolium or hardwood? 
That would be a whole big bunch of basil, of course, although you could use almost any fresh herb.
[QUOTE=bodypoet
Anything super-easy I can try? Aside from butter with garlic, I mean? (Butter with garlic is my specialty. Heh.)
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I was going to suggest olive oil and garlic, but maybe that is too close to butter and garlic. How about olive oil and garlic with fresh sage leaves, grated parmesan, and black pepper?
Lightly roast some pine nuts. Steam some broccoli. Sautee lots of garlic in some olive oil and then add in the cooked pasta, the steamed broccoli and pine nuts. Toss and heat and then serve and enjoy. Have some grated parmasean on the table along with fresh black pepper.
Have you considered a sage butter sauce?
You can Google for recipies if you want, but roughly speaking it’s “Melt butter, then add fresh sage leaves.”
Pergo.
Butter & Tomato sauce would be good with those. This is a tomato-y type sauce, but all the butter makes it creamy and lighter than a standard tomato sauce. Easy to make, too.
1 can diced tomatoes
1/2 stick butter (4 Tablespoons)
1/2 onion - peeled, but not diced or anything.
shredded parmesan
Pour the tomatoes in a small sauce pan. Add the 1/2 onion and the butter. Allow to simmer for about 20 minutes. Remove the onion and discard. Add in salt, pepper and any other kinds of seasonings you might like (basil is good). Spoon onto pasta, add parmesan cheese on top. Makes enough for about 2 servings of pasta.