Right at the entrance of Hanover Street of the North End is DePasquale’s Homemade Pasta Shoppe. DePasquale’s offers several homemade fresh raviolis, including pumpkin, spinach/truffles, artichoke/goat cheese, portabella/asiago, gorgonzola/sun-dried tomato, smoked chicken/mascarpone and braised rib/escarole. Their website also has a few recipes to accompany their fresh homemade pastas.
We tried the prosciutto, fig and mascarpone ravioli for $5.95 and the counter staff suggested to pair the ravioli with a Sage butter sauce.
Adapted from A Delicious Distraction
- 1 tbsp butter
- 2 tbsp fresh sage leaves (5 fresh leaves chopped)
- 1/2 chopped shallot
- 1/4 cup white wine
- 1 T flour
- 2 tbsp freshly grated parmesan cheese, plus a little extra for the top
- pinch kosher salt
Melt butter over low heat. Once melted, add the shallot, sage and allow to cook for 2 minutes, stirring occasionally.
Add the wine and add flour to thicken. Keep sauce warm until your pasta is done. If your pasta is almost done, just turning the burner off and letting the sauce hang out should be ok. Once you drain the pasta add it to the pan with the sauce and toss with cheese. When serving, top with a little salt and fresh grated parmesan cheese.
Adding a bit of flour to thicken the sage butter sauce
The prosciutto, fig and mascarpone ravioli with sage white wine butter sauce was the perfect combination. The salty, sweetness of the fresh ravioli and the aromatics from the wine and sage sauce was absolutely phenomenal. The sauce was slightly thick and it really coated the pasta well.