mushroom ravioli, herbs, treviso, balsamic, parmesan


I had only a small window through which I might put together a dinner on Tuesday, so I assembled a simple sauce for a filled pasta I had been keeping in our small freezer compartment. Variations of this filled pasta dish are one of my most common recourses in such circumstances.

  • a 12-ounce package of Rana mushroom ravioli (portobello and porcini) from Eataly, boiled, drained and mixed with a sauce of olive oil, salt, pepper, chopped thyme from Foragers Market, chopped parsley from Eataly, plus one small treviso from Eataly which had been quartered and roasted along with olive oil, salt, and pepper, and finishing with a little balsamic vinegar, while the pasta water was coming to a boil, the ravioli and sauce divided into shallow bowls, finished with a small handful of pine nuts which had been heated in a cast iron pan until they had begun to brown, some olive oil and grated ‘Parmigiano Reggiano Bonat 3’ from Buon Italia, and topped with slivers of the same cheese
  • the wine was an Italian (Marche) red, Fattoria Laila Rosso Piceno Nero Scuro 2014 [Note: that link is to the 2013]
  • the music was that of David Matthews, his ‘Sonata for Piano’ opus 47, and other works by him, from this album;  before dinner we had watched a DVD of the George Benjamin opera, ‘Written on the Skin’, which I described tonight in a tweet as “the most intense opera I’ve ever seen”