Our 25th anniversary dinner is in 3 weeks. I'm doing some last-minute menu tweaking and would appreciate advice.
I was in an Italian grocery yesterday and was happily surprised to find frozen homemade ravioli. This is because, while I was growing up, it was either Chef Boyardee's canned ravioli for lunch, or Mom would make homemade ravioli for a special dinner. I have seen frozen ravioli in the grocery store, either the standard meat or cheese, but didn't realize that I could buy homemade pastas with unusual fillings. Go figure. I guess that I don't get out much!
For this dinner I was planning to make lobster ravioli and a vegetable & ricotta-filled tortellini, but DH talked me into buying the pasta to make it easier.
I couldn't decide so we bought 3 types of homemade ravioli:
Lobster
Butternut squash & hazelnut
Gorgonzola & walnut
And also artichoke-filled tomato tortellini.
I want to prepare simple sauces for each. For the squash, I have chosen a sage-brown butter sauce. For the lobster, I am seriously considering a grilled radicchio-butter sauce (I can grill the radicchio earlier in the day). But I am stumped about the other two. Would a mushroom-cream sauce be appropriate for the gorgonzola-walnut ravioli? And any ideas about the tortellini sauce?
The first course will be a roasted pear and butternut squash soup, and a simple mixed green salad (with a pear-cranberry vinaigrette) and homemade ciabatta will be served with the pastas.
Any advice or direction which you all could give me will be greatly appreciated! We are off to the lake house for the weekend tomorrow, so if I don't reply for a couple of days please forgive me.
I was in an Italian grocery yesterday and was happily surprised to find frozen homemade ravioli. This is because, while I was growing up, it was either Chef Boyardee's canned ravioli for lunch, or Mom would make homemade ravioli for a special dinner. I have seen frozen ravioli in the grocery store, either the standard meat or cheese, but didn't realize that I could buy homemade pastas with unusual fillings. Go figure. I guess that I don't get out much!
For this dinner I was planning to make lobster ravioli and a vegetable & ricotta-filled tortellini, but DH talked me into buying the pasta to make it easier.
I couldn't decide so we bought 3 types of homemade ravioli:
Lobster
Butternut squash & hazelnut
Gorgonzola & walnut
And also artichoke-filled tomato tortellini.
I want to prepare simple sauces for each. For the squash, I have chosen a sage-brown butter sauce. For the lobster, I am seriously considering a grilled radicchio-butter sauce (I can grill the radicchio earlier in the day). But I am stumped about the other two. Would a mushroom-cream sauce be appropriate for the gorgonzola-walnut ravioli? And any ideas about the tortellini sauce?
The first course will be a roasted pear and butternut squash soup, and a simple mixed green salad (with a pear-cranberry vinaigrette) and homemade ciabatta will be served with the pastas.
Any advice or direction which you all could give me will be greatly appreciated! We are off to the lake house for the weekend tomorrow, so if I don't reply for a couple of days please forgive me.