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Artichoke Ravioli with Mushroom Cream Sauce

April 11, 2010

Food photography, I am learning, is about evoking emotions. The time of day and lighting conditions become nearly as important as the subject.

What began as simple inspiration–four leftover mushrooms on the bottom shelf of the refrigerator–quickly evolved into a complex, time-consuming, and utterly satisfying dinner. The challenge wasn’t so much making the pasta dough, filling, and sauce by scratch but doing all three simultaneously so that all the elements finished together.

Several moments during this process pleased me, when I felt like experience and instinct filled in the gaps between recipe instructions. I made my dough ahead of time, to rest and become elastic while I went for an afternoon run (I was making a cream sauce after all and need to preempt the caloric intake). Dusting the dough with flour as it rolled through the pasta maker prevented those annoying, tiny wrinkles. For the sauce, I sweated the mushrooms before making the roux, added a dash of cognac and chicken broth and boiled it down to concentrate the flavor, and, rather than serving the sauce in a rustic style, I strained out the solids, pressing on the mushrooms with a spatula to release even more juices.

I topped all of this with roasted pine nuts but next time, because everything was a golden beige, I would try blanched asparagus instead.

Like wrapping gorgeous little packages.

The artichoke filling can be found here.

2 Comments leave one →
  1. April 11, 2010 7:47 PM

    Looks really good! How did the pasta making go?

  2. your biggest fan. permalink
    April 11, 2010 8:17 PM

    oooo my lawwwwdddd.

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