Turkey Mushroom Ravioli with Pesto, Truffle Oil, and Roasted Porcini Mushroom on November 5
I haven’t made this ravioli in a very long time. I used ground turkey instead of chicken to see if it made a difference in taste (it didn’t). I also used a different dough recipe than the one I have posted on this blog. I used 4 cups of flour, 4 eggs, and a little bit of water. I kneaded it for about 10 minutes and then let it rest for about 1 1/2 hours; it was really nice and pliable. I made 36 hand cut ravioli (I like to make them big) with the filling, and I even had a little bit of dough leftover to make some fresh pasta with. I found a lonely porcini mushroom at the local co-op, brought it home, sliced it, and roasted it with lemon olive oil. The ravioli were topped with pesto, the roasted porcini mushroom, drizzled with truffle oil, and garnished with shredded basil. Our friends, Mike and Sandy, came over to help us enjoy the dish.
Bruce made a nice, light salad of arugula, spearmint, celeriac, apple, and fennel and dressed it with a strawberry vinaigrette. We enjoyed several bottles of sauvignon blanc, pinot noir, and sangiovese with our meal. I also made buttermilk panna cotta for dessert and served it with chestnut honey. We completed the night’s festivities with Frangelico, Amaretto, and cinnamon schnapps.
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Who We Are
Sunburned and full!
My husband, Bruce, and I live on the beautiful Oregon Coast. We are passionate home cooks and make dinner from scratch almost every night of the week. We shop the farmer’s market, buy as much from local producers as we can, and support the organic, sustainable, and Slow Food movements. We believe that knowing where your food comes from, cooking from scratch, eating well, in season, and together at the table are all part of living healthy. You won’t find many foods from the middles aisles of the grocery store in our house!! This blog is an account of our home-cooked meals for the year 2008 (and now 2009). The way it works is I prepare the main entree’ (I usually don’t follow a recipe–I like to think of recipes as reference and use them to generate ideas) while Bruce usually makes a salad to match. We eat the salad after we eat the main entree’. We learned to eat that way when we visited Italy and prefer it now. We always have a bottle of wine with dinner, so we’ve documented it as well. We don’t go by what’s best with white or red, we just drink what we like. This project started in December 2007 when there were many discussions regarding the frequency in which favorite dishes were made. We determined that the best way to know how often we ate pasta with Bolognese sauce (or anything else) was to document it. We have been doing just that in a journal since January 1, 2008. I then decided that it would be better to put it on a blog; not for public attention, but for easier storage management and transferability of the data. If you happen to stumble across this blog and find it interesting, or would like to know how we made something, let me know–I am happy to share.
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