Sauces for traditional ravioli recipes and haute cuisine
Italian tradition offers us an infinity of sauces for raviolieach region develops different recipes, handed down over time, peculiar and characteristic ingredients of the territory, starting with the type of filling up to the choice of sauces. To accompany different types of pasta (the same dough sheet can change composition) the gastronomic culture draws on an ancestral knowledge, rooted in the past, the period of origin of the raviolo.
The most common sauces for ravioli are “tomato sauce“, “in white (with butter and sage)” (that is with butter and sage), “ragù” (vegetables, mixed meats, red wine and spices), “mixed cheeses” or “in broth” (especially for Emilian tortellini).
Sauces par excellence accompany the fillings, pasta recipes able to enhance the mix of flavors contained within, preparations designed to retain the sauce with the porosity of the pasta and delight the palate. In Tuscany, for example, red sauces based on tomatoes are paired with ricotta and spinach ravioli; with Piedmontese agnolotti, instead, the “roast sauces” are used, that is those derived from the cooking of meat. Italian chefs pair scampi or cherry tomatoes with fish ravioli recipes, not excluding the fresh notes of parsley.
