07 August 2013
mustard ravioli with chanterelle creme sauce
Mustard green ravioli (greens wilted in a sauté pan with garlic and then cooled, chopped and combined with a bit of Parmigiano-Reggiano, Gruyère, salt, pepper, and nutmeg).
With a heavenly chanterelle, shallot, and cream sauce.
There is little more to say, but I am really happy with the combination of the ravioli that had no ricotta and very modest portion of cheese with the rich cream sauce. It was delicious.