Remember when I told you I made approximately 6.5 billion lobster raviolis? After trying them for the first time both my husband and I agreed that the raviolis themselves were good, but the red sauce I used just overpowered them to the point that we might as well be eating spaghetti. I remembered ordering lobster ravioli from a tasty Italian place near where we live and it was served with a pink sauce. It wasn't quite alfredo and it wasn't quite tomato. Basically it was right down the middle. I thought I would give it a whirl and I wasn't disappointed. I just have to warn you, this isn't for the faint of arteries.
1/4 cup Extra Virgin Olive Oil
4-5 cloves garlic, minced (use your judgement! I LOVE garlic)
3/4 cup grated Parmesan Cheese
1.5 cups milk (hate to say it, but whole is best, and don't substitute almond ... trust me.)
1 Tbs. parsley
1 cup your favorite tomato sauce. (I usually have some variation of this recipe frozen and ready to go, but really any meatless sauce should work just fine.)
1 Tbs flour, use as needed for thickening
Pour the oil in a small saucepan medium low heat and saute the garlic until tender. Add the parmesan cheese and parsley until you have a sort of cheesy oily dough going on, mixing together with a whisk or fork. Add the milk slowly and turn the heat up until it starts to thicken and add flour as needed. When it's at a saucy consistency (I'm using technical terms, of course), add the tomato sauce. It should turn out to be an orangy-salmon color.
This was a perfect compliment to a seafood-based dish. I've made it several times since then, mostly experimenting with different measurements, but this one does the trick. You can use skim milk in a pinch, but whole thickens up a little better. Like I said, not really a healthy dish, but a fantastic indulgence nonetheless.
Red sauce problem solved! Have you experimented with a new spin on an old dish lately?