I swear I started a thread about this before… Maybe I dreamt it. Maybe I need to stop drinking all that cough syrup…
Anyhoo, I need some recipes/ideas for a sauce to go with portobello ravioli. What say you?
After boiling and draining the pasta, you’ll want to lightly fry the ravioli. Then, in the same pan you fried the ravioli, make a very simple brown butter and sage sauce (5 ingredients - unsalted butter, sage, garlic, salt, pepper). Add ravioli back to the pot when the sauce is nearly complete, toss to coat, serve.
How do I know when the sauce is nearly complete? Do I chop the sage? (I know, basic questions, but then, when it comes to cooking I’m at the basic stage.)
Thank you, kind sir or miss!
Not that I have personal experience I can throw in, but in just thinking, a cream sauce similar to what is used with Tortellini Ala Pana might pair up with the meatiness of the portobello very well.
Ask, and ye shall receive:
Obviously, you will be using ravioli instead of potato gnocchi. I add the garlic right when the butter starts to turn golden. It really only needs to cook about 30-45 seconds. How much garlic? Well, I’m of the opinion that too much garlic is never enough, but not everyone in my family wishes to join me in warding off vampires. Try one large clove, or two medium cloves. Keep the sage leaves whole, but at the end you can add some sliced leaves for extra color. If you have white pepper, it looks better when paired with this sauce over black pepper, but both work well. And don’t forget a quick toasting of the cooked ravioli, until the edges are golden (no flipping needed). This is my favorite sauce for lobster ravioli.
Holy crap. If a) I had a car and b) it wasn’t -50 gajillion out right now I’d make that tonight!
Thank you ever so kindly.
Is the portobello already in the ravioli? You’re already in abomination territory, so go exotic.
Coconut milk, hot pepper, turmeric, salt & pepper to taste, and maybe some citrus or lime leaves. Thinly sliced green onion tossed over it for “bam.”
Oh wait. You don’t have access to a store. How did you get portobello mushroom ravioli anyway? Nevermind.
Slap it into some cream of mushroom soup.
I would reduce some cream with chicken base and mix it with some type of seafood (depending on money ant time). Then I would grind pepper over the top.
Dude, the portobello ravioli fairy left them under my pillow. Duh!
BTW, I like your recipe.
My fave for port. ravioli is just a good extra virgin olive oil, some freshly grated Parmesan cheese, dried oregano and fresh basil. If I’m feeling cheeky and have some on hand, some toasted pine nuts go on top.
I like that, too. Pine nuts I got. Olive oil I got. Parm I got. Oregano I got. No basil, but then, I don’t like basil.
Sorry, levdrakon, I want to try all of these ideas. And that means buying more portobello ravioli. 
Oh, no worries. I’m thinking of going to the store now. They better have portobello ravioli.
What about drizzled with a little truffle oil, or some pecans and gorgonzola?
Just finished a plate and a half. The official verdict: yumyumyumyumyumyumyum
In Spanish: namnamnamnamnamnamnamnamnamnamnam
In German: Es schmecht!
Thank you!
My pleasure. Simple, wasn’t it?
God, yes. I’m going to impress my friends and family with this some day. They will think I can cook!
This is the sort of thing I do with all kinds of fancy ravioli (well, probably not fresh basil here at this time of year).
So where are we getting our portobello ravioli? I went to the store and couldn’t find it. I ended up with spinach tortellini, pesto sauce and some huge-ass artichoke hearts (they were huge, with stems. Never seen 'em so big.)
Our local grocery chain has a “Select” brand. That’s what it was. I found it in the frozen food section. Although now I want huge-ass artichoke hearts. Thanks a lot.
My wife makes mushroom ravioli with brown butter sauce every now and then, and it’s delicious. One addition she’s made: a little bit of basalmic vinegar. Some folks may not like it, but the sweet-tart flavor of the vinegar gives a little brightness to the dish that it otherwise lacks.
My other suggestion would be to make a sauce from walnuts, onions, and feta cheese. I’m not sure exactly what the sauce would be like, but I think those woodsy flavors would complement the portobellos very well. Maybe you could include some spinach.
Daniel