SWEET SAGE CREAM SAUCE (WITHOUT THE SAGE!)
This recipe is for a sweet 'sage' cream sauce that we serve over butternut squash ravioli. This sauce has a unique taste that we first tried at a local Italian restaurant. This is our version of their sage cream sauce (even though we don't use sage in our recipe). It is basically all the sweetest tastes of Thanksgiving in a ravioli dish. If you prefer a thinner sauce, add a little more cream.
Provided by mlaulun
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 20m
Yield 5
Number Of Ingredients 10
Steps:
- Melt the butter with the cooking oil in a saucepan over medium heat. Mix the rosemary, thyme, and flour into the butter mixture; cook and stir until smooth, bubbling, and turns a light tan color, 10 to 15 minutes.
- Stir the heavy cream into the flour mixture a little at a time, allowing each addition to incorporate fully before adding more. Stir the nutmeg, cinnamon, brown sugar, salt, and pepper into the cream mixture; cook and stir until smooth.
Nutrition Facts : Calories 333.9 calories, Carbohydrate 7.3 g, Cholesterol 110 mg, Fat 33.8 g, Fiber 0.2 g, Protein 1.9 g, SaturatedFat 19.8 g, Sodium 60.8 mg, Sugar 2.7 g
SAUTEED PORK CHOP WITH SAGE-CIDER CREAM SAUCE
Steps:
- Pat chop dry and season with salt and pepper. Heat oil in an 8- to 10-inch heavy skillet over moderately high heat until hot but not smoking, then brown chop, turning over once, 5 to 6 minutes total. Transfer with tongs to a plate.
- Pour off all but 1 teaspoon fat from skillet and reduce heat to moderate, then cook onion, stirring occasionally, until softened and golden brown, 2 to 4 minutes. Add vinegar and boil until liquid is evaporated, about 3 seconds.
- Return chop to skillet along with any juices accumulated on plate, then add water, cream, and sage and simmer, covered, without turning, until thermometer inserted horizontally into center of chop (avoid bone) registers 150°F, 5 to 6 minutes. Transfer chop to a clean plate, then simmer sauce, uncovered, stirring, until liquid is reduced to about 3 tablespoons, 1 to 2 minutes. Stir in parsley and salt and pepper to taste. Spoon sauce over chop.
SAGE-WALNUT CREAM SAUCE
Use this recipe to make our Butternut Squash Cannelloni.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes about 3 cups
Number Of Ingredients 9
Steps:
- Heat the butter in a large saucepan over medium heat. When bubbling, add the flour. Cook, stirring constantly with a wire whisk, for 1 minute. While whisking, slowly pour in the milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
- Remove pan from heat; stir in cream, sage, walnuts, salt, pepper, and nutmeg. Cover; set aside to infuse for 30 minutes.
RAVIOLI WITH SAGE CREAM SAUCE
Toss chopped endive, radicchio, fennel and roasted bell peppers with oil and vinegar for a pretty salad course. For the finale, offer poached pears drizzled with chocolate sauce and sprinkled with crushed toffee. Learn how to make your own ravioli with our hands-on streaming video demonstration.
Categories Milk/Cream Pasta Appetizer Quick & Easy Pecan White Wine Sage Shallot Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 2, can be doubled
Number Of Ingredients 8
Steps:
- Cook ravioli in large pot of boiling salted water until just tender but still firm to bite, about 8 minutes. Drain well.
- Meanwhile, melt butter in heavy medium skillet over medium heat. Add pecans and stir until slightly darker and fragrant, about 3 minutes. Using slotted spoon, transfer pecans to small bowl. Add shallots and sage to same skillet. Sauté until fragrant, about 30 seconds. Add wine and cream. Increase heat and boil until sauce is reduced to generous 3/4 cup, about 5 minutes.
- Add ravioli to sauce; toss. Season with salt and pepper. Divide between bowls. Sprinkle with pecans and Parmesan.
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