House Calls Menu

22 08 2010

 

The treat at the end of the rainbow

 [tweetmeme source=”WCWD” only_single=false] 

As promised we will post the menu, as well of some food pics from the show’s taping last week.

Starter- Shiitake Ravioli with Sage Brown Butter

Enjoy!

  • Basic Pasta Dough Recipe
  • 6-7 oz Shitake Mushroom
  • 2 oz White wine
  • 1 tsp Lemon zest
  • 2 Tbs Mascarpone cheese
  • 3 Tbs finely chopped parsley
  • ½ tsp Salt
  • ¼ tsp Pepper
  • 2 Tbs Butter
  • 1 tsp finely chopped Sage
  • Grated parmesan cheese for garnish

Prepare the pasta dough. Allow it to rest at least 2 hours in the refrigerator. For the filling, thinly slice or chop the shiitake mushrooms and cook over medium heat in a sauté pan until browned. Add the wine and cook until it is almost all evaporated. Combine in a bowl with the lemon zest, mascarpone cheese, parsley, salt and pepper. Set aside. Allow the pasta dough to come up to room temperature then roll out to desired thickness, or use a pasta machine or pasta attachment to achieve the desired thickness. Make raviolis of desired shape. To serve, heat a little butter in a sauté pan over medium heat. The butter will foam and begin to brown, add the sage and raviolis and cook through. Remove and top with the parmesan cheese.

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6 responses

22 08 2010
BB

Mmmmmm. This is no plain Jane. There’s nothing better than fresh and homemade. This would be good as an hors d’oeuvre, a first plate or as the headliner of the meal. Nice!

22 08 2010
whatscookingwithdoc

@BB: you are so spot on; it’s like you’re a chef or something 😉

22 08 2010
BB

Was. Operative word is “was.” Still eat, though! =D

25 08 2010
tasteofbeirut

I just cooked some risotto with these mushrooms; they were dried up though; much better to use fresh, I think! Next I am making raviolis! These look too good to pass up!

25 08 2010
whatscookingwithdoc

@TOB: Agreed, fresh shrooms always the way to go!

27 08 2010
daineko

Cool picture!

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