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This is true even in restaurants where chefs put their names on the menus - A little less than a happy high
komos
komos
This is true even in restaurants where chefs put their names on the menus
Question: Why is pumpkin ravioli always served with sage butter?
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Comments
tarotchan From: tarotchan Date: February 13th, 2008 07:21 pm (UTC) (Link)
pumpkin/butternut squash

Because it tastes goddamn delicious?

:)
komos From: komos Date: February 13th, 2008 07:27 pm (UTC) (Link)
Sure, it's tasty, but everyone has it, and in pretty much the same form. It's starting to seem like CA programs teach sage-butter pretty much as soon as they're sure you can boil a pot of water.

A the very least, it feels like far too safe a menu choice, and doesn't say a thing about you as a chef.
clayrobeson From: clayrobeson Date: February 13th, 2008 07:28 pm (UTC) (Link)
Because when you change it, people complain. Alot.
komos From: komos Date: February 13th, 2008 07:30 pm (UTC) (Link)
I hereby relegate pumpkin ravioli with sage butter to the same realm as ubiquitous flan.

I'm getting fussy, aren't I?
bbbsg From: bbbsg Date: February 13th, 2008 07:39 pm (UTC) (Link)
they don't! that italian place behind Rosebud (gosh, i think that was where i encountered it, but maybe not) serves pumpkin ravioli with vodka sauce. it completely overwhelms the ravioli and makes both taste not nearly as good as they should.

sometimes it's best not to fix something that ain't broke.
komos From: komos Date: February 13th, 2008 07:48 pm (UTC) (Link)
I've yet to have anything but bad luck with anything associated with the Rosebud. That said, I can't say as I'm down with the idea of limiting something this good to a single treatment. It's not a question of trying to fix the unbroken. It's more a question of why no one seems to be looking for anything better.
mittenstone From: mittenstone Date: February 13th, 2008 08:02 pm (UTC) (Link)
because sage is barely edible and people don't want to be fed.
komos From: komos Date: February 13th, 2008 08:04 pm (UTC) (Link)
Who are you that you have become so wise in the ways of this world?
mittenstone From: mittenstone Date: February 13th, 2008 08:06 pm (UTC) (Link)
I am drunk, and I have spent too many weeks in England recently.
sassyinkpen From: sassyinkpen Date: February 13th, 2008 08:05 pm (UTC) (Link)
Wow, you just said two words that finally make me want to go to the trouble of making pumpkin butternut ravioli again...

The recipe I have includes this obnoxious sauce made with white beans or something equally horrible, and it completely overwhelmed the ravioli. I've been trying to find something better for a long time :)
komos From: komos Date: February 14th, 2008 01:35 pm (UTC) (Link)
Sage butter isn't exactly subtle, either. Classic pairing, to be sure, but I've gotten tired of seeing it on menus.
cayetana From: cayetana Date: February 13th, 2008 09:51 pm (UTC) (Link)
I don't think the pumpkin ravioli at the Publick House had sage butter. It was swimming in some creamy sauce. I don't think it was sage cream sauce. But I could be wrong. There was also golden monkey.
komos From: komos Date: February 14th, 2008 01:34 pm (UTC) (Link)
I dig the Publick House.
wanderyng1 From: wanderyng1 Date: February 14th, 2008 01:17 am (UTC) (Link)
It's much the same way you see peanut butter paired with jelly so frequently - it's a classic taste combination and many people use it. I've used other spices when cooking with pumpkin, and they all *can* work, but something about sage feels right.

For the record though, pumpkin gnocchi with a balsamic glaze is crazy delicious.
komos From: komos Date: February 14th, 2008 01:30 pm (UTC) (Link)
It's extraordinarily rare, however, to see peanut butter & jelly featured on a restaurant menu... unless something has been done by the chef to personalize it or make it special somehow. Besides, sage is generally strong enough that the ravioli comes off as a foil for the herb at best or as a vehicle for conveying strongly flavored brown butter to your mouth at its worst.

I can see a balsamic glaze, a sweet curry, or a gorgonzola based cream sauce being just as good as sage butter. And if we're going with pumpkin as foil, with its sweetness I'd be tempted toward some concoction made with chiles or bitter greens.
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