ISO:Sauce ideas for Portobello Ravioli

[Wienie]

I just ordered Portobello Mushroom Ravioli from Market Days (do your schools have this fundraiser?) and I'm wondering if anyone has some light sauce ideas? I'm trying to stay away from tomato based sauces. I have enough of that in my freezer.
Would appreciate any recipes.
Thanks, Wienie http://www.cookinglight.com/bbs/biggrin.gif

[lorilei]

Here are a couple of easy suggestions:

CREAMY RED-PEPPER SAUCE

In a food processor or blender, process

15 ounces reduced-fat ricotta cheese, drained 7-ounce jar roasted red peppers,
3 tablespoons grated Parmesan cheese,
1 large clove garlic,
1/2 teaspoon salt and
1/4 teaspoon ground red
pepper until smooth.

Pour over 1 pound hot pasta. Toss to mix.

Serves 4. Per serving: 560 cal, 25 g pro, 94 g car, 7 g fat, 29 mg chol, 551 mg sod. Exchanges: 5 1/4 starch/bread, 3/4 vegetable, 2 lean meat, 1/4 fat

SPINACH PESTO

Puree in food processor or blender:
1 1/2 cups fresh spinach leaves
1/3 cup each olive oil
6 T grated Parmesan cheese
4 T walnuts
2 cloves garlic
1 teaspoon salt
and enough boiling water to give sauce a good consistency

Toss with 1 pound hot pasta.

Serves 4. Per serving: 684 cal, 20 g pro, 89 g car, 28 g fat, 5 mg chol, 715 mg sod. Exchanges: 5 1/2 starch/bread, 1/2 high-fat
meat, 4 3/4 fat

OR

How about serving the mushroom pasta with a beef/wine sauce?

[This message has been edited by lorilei (edited 11-07-2000).]

[sneezles]

The Complete Cooking Light Cookbook has a Bechamel Sauce that would be great over the raviole. It's on pg 442 or I could post it if you don't have the book.

[Wienie]

Originally posted by sneezles:
The Complete Cooking Light Cookbook has a Bechamel Sauce that would be great over the raviole. It's on pg 442 or I could post it if you don't have the book.`
Sneezles, I would really appreciate it if you could post it. I do not have that particular book, oddly enough.
And Lorilei, both recipes sound great. I'm going to give them both a try.
Thanks again.
Wienie http://www.cookinglight.com/bbs/biggrin.gif

[sneezles]

Here it is:


CookWare(tm) from Cooking Light(r)

Bechamel Sauce

SOURCE: Cooking Light YEAR: March PAGE: 105

INGREDIENTS FOR 9 SERVINGS:
2-1/2 cups 1% low-fat milk
8 black peppercorns
1 onion, cut into 1/2-inch-thick slices
1 bay leaf
2 tablespoons stick margarine
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground white pepper
Dash of ground nutmeg

INSTRUCTIONS:
1. Combine first 4 ingredients in a heavy saucepan; cook over medium-high heat
to 180 degrees or until tiny bubbles form around edge (do not boil). Remove
from heat. Cover; let stand 10 minutes. Strain mixture through a sieve into a
bowl; discard solids. Set aside.

2. Melt margarine in saucepan over medium heat. Add flour, stirring with a
whisk until blended. Cook 1 minute, stirring constantly. Gradually add milk
mixture; cook over medium-low heat 5 minutes or until thick. Stir in salt,
pepper, and nutmeg. Yield: 2-1/4 cups (serving size: 1/4 cup.)

NUTRITIONAL INFORMATION:
CALORIES 64 (46% from fat); FAT 3.3g (sat 1g, mono 1.3g, poly 0.8g); PROTEIN
2.6g; CARB 5.9g; FIBER 0.1g; CHOL 3mg; IRON 0.2mg; SODIUM 129mg; CALC 85mg