Archive for April 26th, 2009

We are having my good friend (and boss) Kim, her hubby Rob (the TV Star as he so loves to remind us – we’ll get to that later) and their lovely daughter Chloé. I’ve had a few bad hits with dinner with Chloé (she used to eat everything and now she is 7!) so  we’re going the safe route and I asked Kim what she likes – steak and potatoes. Nice and easy at any rate. Chloé also loves oysters so we’re going to get a dozen from the St. Lawrence Market – we’re having the famous peameal on a bun for breakfast YUM!

Hors D’oeuvres: Oysters with a chimichuri style sauce, and a balsamic tomato and green onion salsa and Roasted Red Peppers and Sheep Milk Feta with a balsamic drizzle
Appetizer: Rustic mushroom ragu ‘raviioli’
Main: Steak, Baked Potatoes with all the trimmings and Caesar Salad with Garlic Bread (I may also add a healthy vegetable for me!)
Dessert: Strawberry Shortcake with Fresh Whipped Cream

Rustic Mushroom Ragu Ravioli (appetizer portion for 5)

Eva's Rustic Mushroom Ravioli

Eva's Rustic Mushroom Ravioli

I was inspired by Laura Caulder’s Rustic Mushroom Ravioli on French Cooking at Home – but I tried to do it a little healthier, of course! I made my own pasta because I wanted to use only egg whites and I wanted a very thin pasta (this recipe is about the mushrooms and not the pasta!) I eyeballed my pasta so I won’t repeat the recipe, but any simple pasta recipe will do (semolini, egg, water) – you can even use won ton wrappers in a pinch!

  • 10 x 3″ squares of pasta, cooked and drained
  • 2 cups assortment of wild mushrooms hydrated in 2 cups hot water (I love the one’s you get from Costco US) – liquid reservered
  • 1 tbsp unsalted butter (a little pat won’t make you fat!)
  • 1 tbsp olive oil
  • 1/2 cup onion, finely sliced
  • 2 cloves garlic, finely minced
  • 1/2 cup of carnation low fat evaporated milk (cream substitute)
  • 1 tbsp cognac
  • 1 tsp unsalted butter
  • Parmesan shavings (about 3 per plate)
  1. Begin by sweating the onions until translucent in the tablespoon of butter and olive oil, add 1 cup of the finely strained mushroom broth and the rehydrated mushrooms and cook until mushrooms are soft (the mushroom broth will evaporate, intensifying the mushroom flavour.
  2. Add the garlic and cognac and stir until the alcohol has evaporated.
  3. Pour in the evaporated milk and 1/2 cup of mushroom broth, and simmer until liquid is reduced about 1/4 (there should be enough sauce for about 2-3 tbsps per person).
  4. Add the remaining butter and stir until melted.
  5. Place one sheet of pasta on each plate and spoon the mushroom ragu among the 5 plates with a little sauce on each – reserve a mushroom or two and some sauce per plate.
  6. Place the remaining pasta sheet over each one, not perfectly, this is rustic ravioli!
  7. Spoon the remaining mushrooms and sauce on top of the pasta and garnish with 3 shavings of parmesan cheese.
  8. Serve immediately. Enjoy!

Mushroom Ravioli Rustico on Foodista

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