Recently I enjoyed pumpkin ravioli in an Italian restaurant in Chicago. It was served with a wonderful balsamic sauce. When asked about the sauce, the waiter said the balsamic vinegar was cooked/reduced which eliminated the acidity and then cream was added. Of course there were other ingredients which were not divulged. It was superb! I'll have to try these ravioli and attempt the sauce. That sounds wonderful. I bet if you did a recipe search online for a balsamic cream sauce, you'd find a few to use as reference. It is one of the "new classics". Let us know how it turns out. ~ MaryJane

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