Recipe by mlaulun
"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."
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1 1/2 cups
salt and ground black pepper to taste
very sweet and rich, but goes well with pumpkin or squash ravioli
Nice flavor, just not intended for pasta.
I omitted the oil, used soy milk instead of cream, and omitted the brown sugar. This was great on beet raviolis! I can't wait to top other kinds of pasta with this sauce!
Very good. A little too thick, though. Would use more milk next time. Served it over Trader Joes honey roasted pumpkin ravioli. Yum! Perfect meal on a cool, fall night.
This was great with our homemade acorn squash ravioli. It was quite thick and next time I would add more cream or milk. I also added walnuts to the dish as a final touch.
Delicious but cut sugar by 1/2 and added chicken broth as well as sage for flavor.
I added the sage anyway and used skim milk that I thickened with a little cornstarch instead of flour. I know it sounds kinda strange but it worked and less fat. It had a very nice taste and was wonderful on our squash ravioli. I also omitted the oil.
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet Sage Cream Sauce (without the Sage!)
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 304
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