First time making ravioli from scratch, pasta came through a little al dente but all the flavor notes were there. Mushroom stuffing: Hen of the Woods, shallots, ricotta, garlic, Parmesan. Sauce was a basic Alfredo.
Pan frying a Hen of the Woods floret (weighted with a press the entire time cooking) in olive oil and butter and centerpiecing it on a dollop of ricotta with sauce covering proved to be the piece de resistance. I will now be creating an entire meal around that as the entree.
I am now white girl wasted and going back for 3rds to try and sop up the beer, thanks for looking.
Sent from my iPhone using Tapatalk