I am hosting our next wine club get-together in a couple of weeks and am going to make Osso Buco. I also want to make pumpkin ravioli with sage butter sauce. Our gatherings are pretty low key and we always tend to have too much food, so I don't want to make risotto also that I typically would serve with Osso Buco. Anyone see any problems with serving the ravioli at the same time as the Osso Buco rather than as a pasta course? I'm not worried about the etiquette of it or going against tradition (as I said, low key gathering) but am wondering if the sage butter would clash with the Osso Buco or the Osso Buco would overwhelm the ravioli. We'll be starting the night out with some assorted Italian meats, what I hope are some interesting cheeses (going to cheesemonger the day before), veggies, and olives. For that matter, if anyone has any recommendations on some Italian cheeses they particularly like, list them here.
Thanks for the help.
Original Post
I'll serve the ravioli as a separate course with a white and do parsley potatoes or something easy like that with the Osso Buco. Thanks for confirming what I suspected but was hoping wouldn't necessarily be the case.