We found this beautiful looking blue cheese walnut ravioli made by La Cafferata at Berkeley Bowl.
Made on Christmas eve with a leek and wild mushroom "sauce" and it looked very festive... here goes.
Cook ravioli as per directions while you prepare the sauce.
One slice diced pancetta: Saute till crisp, drain and absorb fat on paper towels (can be omitted for vegetarian)
Saute 1/4 cup leek or green onion in a little olive oil.
Add 1/2 cup mixed mushrooms (I had black trumpet and oyster mushrooms)
Add a pinch salt to taste... add 1/4 cup half'n'half and a tablespoon butter.
Toss with the ravioli.. plate out and top with the pancetta.
The ravioli had a very strong bluee cheese flavor, so you don't need to add more cheese.
Makes two servings
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