I would try it with melted butter and a herb sauce. This would be similar to a brown butter sauce served on squash filled ravioli. Check the ingredient list to see what herb is in the filling and use it. Maybe sage, rosemary or basil. Or maybe saute some leeks with butter and toss the ravioli in the leek butter. Top with a bit of parmesean cheese.
You could also go all mushroom. Take some dried mushrooms like porcinis and soak them in warm water to rehydrate. Chop a couple of shallots and saute them in a little olive oil. Add the liquid you soaked the porcinis in and reduce it down. Add the porcinis in along with some heavy cream and allow to heat through. You'll have a nice mushroom cream sauce.
Posts: 341 | Location: Philadelphia | Registered: 04 November 2004
Essentially, ravioli already have a sauce inside, so you need to keep it as simple as possible on the outside. meat ravioli are great cooked in a meat stock for a soup, other ravioli are IMHO at their best with unsalted butter and Parmigiano Reggiano (dice the butter and garnish the ravoili in layers with a little butter and some cheese, than another layer of ravoli etc.) or witha very light tomato sauce (tomato sauce, diluted, a pinch of salt, a TINY pinch of black pepper, boil for 10 minutes, do not let it get thick, add a substntial amount of butter, turn off the fire, garnisch in layers with cheese as above). If you add a too flavorful sauce, it wil only hide the filling taste or make the dish too flavorful and unpleasant.
I'd go very carefully. Chanterelles have a very lovely and delicate perfume. Certainly don't let porcini compete as they will completely obscure the chanterelles. I'd go for butter plain and simple, not even cheese added. Don't overdo, however, because too many chanterelles can cause uncomfortable consequences -- but perhaps too many are possible only if they grow in your back yard. They did at my previous farm.
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