TIA,
Sue

ED GIOBBI'S SWEET RED PEPPER SAUCE (serves 4)
2 red, unblemished red bell peppers (1/2 lb)
2 TBL olive oil
2 cups coarsely chopped onions
2 tsp minced garlic
1/2 tsp hot red pepper flakes
1 cup chicken stock
Salt & pepper to taste
1/4 cup chopped basil
Grated Parmesan

Cut the peppers lengthwise in half. Scrape away & discard the stems, veins & seeds. Chop the peppers coarsely. Should be about 2 cups.
Heat the oil in a large saucepan & add the peppers. Coook, stirring about 5 minutes. Add the onions, garlic & red pepper flakes & cook, stirring, 2 minutes longer. Add the stock, salt & pepper. Cover & cook 15 minutes.
Ladle the sauce into the container of a processor & blend thoroughly. Return the mxiture to the saucepan & bring to the boil. Cook about 2 minutes & stir in the basil. Serve the cheese on the side.~~Craig Claiborne

If you like olives, I have a recipe using lots of those too.

I am thinking Parmesan cream sauce...thinking it might marry nicely with the mushrooms...any thoughts on that??

s

Ravioli in Mushroom-Walnut Cream Sauce
Ingredients

12 oz Ravioli or tortellini
1/4 cup(s) Walnuts, chopped
3/4 cup(s) Heavy whipping cream
1/4 tsp Black pepper
8 oz Mushrooms, sliced
2 cup(s) Freshly grated Parmesan cheese
2 Tbsp Extra virgin olive oil

Procedures

Cook pasta according to package directions.

Meanwhile, heat olive oil in large skillet over medium heat.

Sauté mushrooms and walnuts until mushrooms are golden brown.

Add heavy cream and cook, stirring frequently for 5 minutes until slightly thickened.

Turn heat to warm and when cream stops simmering. Add pepper and Parmesan; stir until sauce is smooth. Do not boil.

Drain pasta and place on a serving plate.

Pour sauce over pasta and serve immediately.

Linda

Combine first 4 ingredients in a processor. Process until blended. With motor running, add cream & process until smooth paste forms. Serve pesto over hot cooked pasta.~~Food for Thought (This can be thinned down with more cream if it's too thick for your taste.)

Or there's this one that's really good with fettuccine but should work w/ravioli. (Enough for 1 lb pasta)
3 TBL olive oil
3 TBL butter
1-2 cloves garlic, minced
3-4 tomatoes, peeled, seeded & chopped
1/2 cup dry white wine
1/2 cup finely chopped fresh basil leaves
1/2 cup heavy cream
Freshly grated Parmesan

Heat the oil & butter in aheavy saucepan over medium heat. Gently saute the garlic for a minute then add the tomatoes, wine & basil. Simmer 5-10 minutes or until the sauce is thickened. Add the heavy cream & simmer another 2-3 minutes. Add salt & white pepper to taste. Toss with hot pasta & pass a bowl of the grated Parmesan.~~Private Collection2.

GORGONZOLA WALNUT SAUCE (enough for 1 lb pasta)
4 TBL butter
1/4 lb Gorgonzola or blue cheese, cut into cubes or crumbled
1 1/2 cups half-and-half
2 TBL cognac or brandy
3 TBL tomato puree
1/3 cup coarsely chopped basil
1/2 cup broken or chopped walnuts
Salt to taste
1 1/2 cups grated Parmesan

Melt the butter in a saucepan & add the Gorgonzola, stirring with a whisk. When the cheese is melted add the half-and-half, cognac, tomato puree, basil & walnuts.
Add the sauce to the hot pasta along with 3/4 cup ofthe Parmesan. Toss to blend & spoon into 4 heated pasta plates. Serve w/the remaining Parmesan on the side.~~Craig Claiborne

Baby shrimp sauce with shallots and sherry
Spicy roasted tomato sauce
Chinese kung pao sauce with peanuts (yes, no law says
that ravioli need to be covered in something Italian)
Brandy sauce with crispy onion topping
Pistachio and sausage pesto

None of the above have butter or cream but I'm curious: why no butter yet cream?

Joe