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IT'S SIMPLE........THE THINNER THE PASTA, THE THINNER THE SAUCE - THE THICKER THE PASTA, THE THICKER THE SAUCE!


BROWN BUTTER SAUCES 

Walnut Brown Butter Sauce

 1 stick unsalted butter
1/2 cup roughly chopped walnuts
2 TBSP chopped fresh Italian parsley
2 teaspoons chopped fresh tarragon or ¼ TSP dried
1/4 cup heavy cream
1 teaspoon fresh lemon juice
1/4 cup finely grated Parmesan, plus more for topping if desired.

Cook the butter without stirring until it starts to darken to a golden color. Add the nuts and cook until the butter is golden brown and the nuts are fragrant, 30 seconds to 1 minute. Add the herbs, cream, and lemon juice, and stir to combine. Cook for 30 seconds.

Season with salt and pepper. Add pasta or ravioli (with slotted spoon)  to the skillet with the butter, swirling to coat. Sprinkle with the Parmesan, spooning the sauce over pasta to melt the cheese.



Easy Brown Butter Sauce

3/4 cup (1 1/2 sticks) butter
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons chopped fresh thyme


Melt butter in heavy large skillet over medium heat. Cook until butter begins to brown, about 4 minutes. Remove from heat. Carefully mix in vinegar and thyme.


Brown Butter-Sage Sauce

8 tablespoons (1 stick) butter

5 sage leaves

1 pound fresh ravioli or pasta.

1/4 cup Parmigiano-Reggiano, grated

In a skillet over medium-high heat, warm the butter and sage. Cook until butter turns golden, being careful not to burn it. Toss with Pasta or Ravioli. Serve with grated Parmigiano.


Walnut Cream Sauce:
    (Perfect with our goat cheese with Pear Ravioli)

4 tablespoons butter  

Handful chopped walnuts  

1/2 cup finely dice shallots 

1/2 teaspoon finely chopped garlic 

1/2 cup white wine  

2 cups whipping cream  

1/4 cup chopped fresh basil 

1/2 teaspoon salt  

1/2 teaspoon freshly ground black pepper

1/4 cup freshly grated Asiago or Parmesan

Melt half the butter in large skillet over medium heat. Add walnuts  stirring until brown and fragrant - maybe 3 minutes. Remove nuts.  Add remaining butter, shallots and garlic. Saute 1 minute. Add wine and cream, and bring to a boil. Cook over medium until liquid thickens and reduces by half. Stir in the basil, salt and pepper. Remove from the heat and keep warm.


Pancetta and Brodo Sauce:
    (Use with our Goat Cheese & Pear Ravioli or Gorgonzola Ravioli)

2 cups quality chicken stock

1/4 cup white wine

1 tablespoons butter  

Handful rough chopped cooked pancetta cubes

Dash white pepper

Salt to taste

Handful chopped fresh Italian Parsley

 

Melt butter in skillet over medium heat. Add stock and white wine  stirring - maybe 3 minutes. cook 5 minutes more.  Add remaining ingredients. Saute 1 minute. Sauce will gradually reduce; cook until desired thickness. Season with salt and pepper. Remove from the heat and keep warm.

Melt butter in skillet over medium heat. Add stock and white wine  stirring - maybe 3 minutes. cook 5 minutes more.  Add remaining ingredients. Saute 1 minute. Sauce will gradually reduce; cook until desired thickness. Season with salt and pepper. Remove from the heat and keep warm.


Bechamel Sauce and preparation for Manicotti or Cannelloni:

Melt 4 TBSP  butter in a medium saucepan over medium heat.

Whisk in ¼ cup flour & cook for 2 min, stirring frequently.

Add 2 1/2 cups milk & whisk to combine well. Bring to a boil, stirring frequently, and cook for 5 minutes, until thick & floury taste is gone.

Season with salt, 1/4 tsp white pepper & 1/8 tsp grated nutmeg. Remove from the heat. Use plastic wrap on the sauces surface to prevent skin from forming; set aside.

Pour the reserved bechamel sauce over the cannelloni, making sure to cover the pasta completely. Sprinkle with the remaining 1/4 cup of Parmesan. Bake until heated through and golden and the sauce is bubbly, 45 to 50 minutes.