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What kind of sauce?

Would you use for artichoke filled ravioli?
Posted on July 27, 2010 at 9:07 am
jess143
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09/19/2009
jess143

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(7) Comments

WMforever
15
06/14/2009
WMforever

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WMforever

hmmm... very good question! i think either a marinara or alfredo-type would be fine.

Posted on July 27, 2010 at 9:33 am
GatorBride
5
05/02/2009
GatorBride

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GatorBride

I would choose a buttery sauce... I love Bearnaise with artichokes, but it may be a little much... you could make something lighter, but with the essence of bearnaise (which primarily consists of egg yolks, butter, and tarragon)...maybe leave out the egg and/or add white wine to thin it out?

Posted on July 27, 2010 at 9:50 am
jackieg
20
04/17/2009
jackieg

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jackieg

yeah....something light...with something like that we usually toss in a little bit of butter....and add shredded parm.....

Posted on July 27, 2010 at 6:04 pm
par228
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05/29/2010
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par228

there's a place in san diego that serves


artchoke filled ravioli with tomato sauce, brown butter sage, and parmesan cheese..YUM.


Posted on July 27, 2010 at 6:23 pm
NicolenMoe
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09/25/2010
NicolenMoe

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NicolenMoe

i would say a white or garlic sauce 

Posted on August 7, 2010 at 2:27 pm
apples02
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02/06/2010
apples02

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apples02

oooh, a light garlic or the parm would be great. or even like a lemony butter sauce would be good with artichokes!

Posted on August 9, 2010 at 4:47 pm
jamichael
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05/16/2009
jamichael

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jamichael

lemon butter garlic sauce sounds perfect to me!

Posted on August 9, 2010 at 4:52 pm

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