OK I need some help with a sauce for the Pi Fasacc (a cheese filled pasta) for tomorrow's meal. I had planned to get seafood pasta and serve with a white wine, butter, shallot sauce, but they weren't available and now I have cheese filled (ricotta, gran padano and tellegio) pasta. I am also serving a butternut squash soup with sage and prosciutto, a baby gem salad with walnuts, pecorino, red onion and oven roasted cherry tomatoes and a meatball(s) with a passata, So that said, I did not want to do red sauce, two guests are mushroom adverse, chicken broth? Too much like the soup? I feel like pesto might be a bit off season. Anyhow, taking any and all recommendations. Dessert is pannetore bread pudding.
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