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Started By
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What's a good sauce for seafood ravioli?
Posted on 10/31/14 at 10:47 am
Posted on 10/31/14 at 10:47 am
Maybe a pink sauce? Does anyone have any good ideas?
6
Posted on 10/31/14 at 11:22 am to UL-SabanRival
I wouldn't do anything with a bechamel. It would be too thick. For a quick pink sauce, sauté some shallots in butter until translucent. Maybe add some chopped crab or shrimp. Add some sherry or cognac then cook till reduced a bit. Add a little tomato sauce and heavy whipping cream. Season to taste. Add fresh herbs if you have them.
Posted on 10/31/14 at 11:24 am to UL-SabanRival
Vodka sauce oughta do it.
Posted on 10/31/14 at 11:28 am to UL-SabanRival
What about a lemon cream sauce?
Posted on 10/31/14 at 11:32 am to Btrtigerfan
quote:
pink sauce
with a reduction of lobster stock.
Posted on 10/31/14 at 11:32 am to UL-SabanRival
I would avoid cream or cheese and go with something lighter, like olive oil and herbs, maybe a pesto or something like that.
Posted on 10/31/14 at 11:37 am to coolpapaboze
quote:
I would avoid cream or cheese and go with something lighter, like olive oil and herbs,
Good point. Definitely keep it lighter, but I still like some lemon/herb sauce.
Posted on 10/31/14 at 11:43 am to UL-SabanRival
Champagne-shallot cream sauce with some basil. Can forego the cream if you really want lighter.
Posted on 10/31/14 at 12:01 pm to NOFOX
I like the lighter suggestions.
Posted on 10/31/14 at 12:14 pm to coolpapaboze
Thanks. I was actually thinking of doing a creme and cheese sauce like an Alfredo, but it wasn't great the last time I attempted it.
Not a big pesto guy, but great suggestions.
Not a big pesto guy, but great suggestions.
This post was edited on 10/31/14 at 12:21 pm
Posted on 10/31/14 at 12:33 pm to UL-SabanRival
I would make an etouffee sauce with a bit of the seafood run through a food processor.
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