{"id":12446,"date":"2017-04-13T20:24:42","date_gmt":"2017-04-13T20:24:42","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=12446"},"modified":"2017-04-13T20:24:42","modified_gmt":"2017-04-13T20:24:42","slug":"mushroom-ravioli-wild-garlic-pinoli-parmesan-micro-green","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=12446","title":{"rendered":"mushroom ravioli, wild garlic, pinoli, parmesan, micro green"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12447\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/04\/mushroom_ravioli_wild_garlic.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>I usually keep a package of a frozen filled pasta on hand for those nights when I had not expected to be making any dinner at all, but then plans\u00a0changed.<\/p>\n<p>This was not one of those times. Instead, preparing the ravioli\u00a0was a deliberate choice by which I managed to occupy the space between 2 more elaborate meals with friends, one as guests in another\u00a0home, and one in our own.<\/p>\n<p>Almost a night off.<\/p>\n<ul>\n<li>almost 2 tablespoons of olive oil heated slowly inside a large high-sided tin-lined heavy copper pan with a crushed piece of orange-gold <a href=\"http:\/\/food.hoggardwagner.org\/?s=habanada+pepper\">habanada pepper<\/a>, and a handful of wild garlic\u00a0bulbs from Lani&#8217;s Farm, nothing allowed to fully cook, seasoned with sea salt and freshly-ground Tellicherry pepper, a handful of pine nuts added after they had been slowly heated and browned inside a small well-seasoned cast iron pan (I became distracted and briefly lost track, so they went farther than I had intended, but in fact were delicious accompanied by some other strong flavors),\u00a0a 10-ounce package of frozen Rana portobello-mushroom-and-ricotta-filled ravioli from Eataly, which had been boiled inside a large pot of well-salted water for 2\u00a0minutes, then drained, slipped\u00a0into the copper pan and mixed well with the garlic-habanada sauce, everything stirred together over a low flame with some of the reserved pasta water in order to emulsify the liquid, the pasta then arranged inside 2 shallow bowls, olive oil drizzled on top, and around the edges, a little Parmigiano &amp; Reggiano Bonat 5 anni from Buon Italia grated over the center, some micro red mustard from Windfall Farms artfully arranged [sorry, but I do try]\u00a0around the\u00a0border of the pasta<\/li>\n<li>the wine was a California (Sonoma) red,\u00a0<a href=\"https:\/\/us.nakedwines.com\/wines\/rox-scott-peterson-pinot-noir-sonoma-coast-2015.htm?cid=USA\">ROX Scott Peterson Pinot Noir Sonoma Coast<\/a>, from <a href=\"https:\/\/us.nakedwines.com\/\">Naked Wines<\/a><\/li>\n<li>the music was <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=2246875\">Haydn, his Symphonies Nos. 12, 60, and 70 (written between 1763\u00a0and 1774), Giovanni Antonini conducting Il Giardino Armonico<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I usually keep a package of a frozen filled pasta on hand for those nights when I had not expected to be making any dinner at all, but then plans\u00a0changed. This was not one of those times. Instead, preparing the ravioli\u00a0was a deliberate choice by which I managed to occupy the space between 2 more &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-12446","post","type-post","status-publish","format-standard","hentry","category-meals-at-home"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/12446","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=12446"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/12446\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12446"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12446"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12446"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}