mushroom ravioles, recipe from Laura Calder: French Taste, Everyday Elegant Eating
This is great to use up those lasagna bits that never make it to the lasagna dish.
It sounded so simple that I really didn’t expect it to be as good as it was. It was FANTASTIC.
The texture of the pasta and the texture of those portabellos…
the tangy of the dill and the zing of the zest…
the richness of the browned butter, the saltiness of the parmigiano.
Don’t be too hasty like me – open up a bottle of chilled white…
SHARE
2 responses
Do you want to comment?
Comments RSS and TrackBack Identifier URI ?
Trackbacks