{"id":15299,"date":"2018-01-14T06:22:36","date_gmt":"2018-01-14T06:22:36","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=15299"},"modified":"2018-01-14T06:22:36","modified_gmt":"2018-01-14T06:22:36","slug":"mushroom-ravioli-habanada-gaeta-olives-pinoli-parmesan","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=15299","title":{"rendered":"mushroom ravioli, habanada, gaeta olives, pinoli, parmesan"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15301\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/01\/mushroom_ravioli_kohlrabi.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>On Friday I was down with a bad cold, or something like that, so I wasn&#8217;t up to a trip to the Greenmarket, and I also didn&#8217;t trust my ability to put together a meal from scratch, so I reached into the freezer where I can usually find\u00a0a good filled pasta that would do very well in such a pinch, then looked around for some sympathetic additions I might assemble with it.<\/p>\n<p>It was a pretty ordinary meal, and similar to many I&#8217;ve already included on this blog; I wouldn&#8217;t normally have bothered to enter it here, except that I saw it looks pretty interesting in the picture.<\/p>\n<ul>\n<li>between one\u00a0and\u00a0two tablespoons of olive oil heated slowly inside a large high-sided tin-lined heavy copper pan with a crushed piece of\u00a0orange\/gold\u00a0<a href=\"http:\/\/food.hoggardwagner.org\/?s=habanada+pepper\">habanada pepper<\/a>, joined by\u00a08 or so\u00a0pitted Gaeta olives olives from Buon Italia and a handful of pine nuts, also from Buon Italia, slowly heated and browned earlier inside a small well-seasoned cast iron pan, sea salt and freshly-ground black pepper then added just before a 10-ounce package of frozen Rana portobello-mushroom-and-ricotta-filled ravioli rounds from Eataly that had just been boiled inside a large pot of well-salted water for 2\u00a0minutes\u00a0and drained was slipped into the copper pan and mixed well with the sauce, everything now stirred together over a low flame, along with some of the reserved pasta water (in order to emulsify the liquid), the mix arranged inside 2 shallow bowls, some olive oil drizzled on top and around the edges, finished with freshly-grated cheese (Parmigiano Reggiano Hombre from Whole Foods Market) and a scattering of micro kohlrabi from\u00a0Two Guys from Woodbridge<\/li>\n<\/ul>\n<p>There was a cheese course.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15303\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/01\/chevre_condiments_toast.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>a maturing Ardith Mae Chevre<\/li>\n<li>a couple pinches of crushed dried wild Italian <a href=\"https:\/\/en.wikipedia.org\/wiki\/Myrtus\">myrtle [<em>Mirto\/Myrtus<\/em>]<\/a>, berries and leaves, from Buon Italia (in Italy, sometimes used as an alternative to juniper berries, in pork dishes especially &#8211; including wild boar, or, in Sardinia and Corsica, in <a href=\"https:\/\/stefangourmet.com\/2017\/11\/21\/mirto-sardinian-myrtle-berrie-liqueur\/\">making\u00a0a liqueur<\/a>)<\/li>\n<li>a bit of\u00a0micro red amaranth from Two Guys from Woodbridge<\/li>\n<li>thin toasts of a\u00a0She Wolf Bakery polenta boule<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>the wine throughout the meal was an Italian (Tuscany) red, <a href=\"http:\/\/www.lanciola.it\/chianticollifiorentini-eng.html\">Lanciola Chianti Colli Fiorentini 2013<\/a>, from <a href=\"http:\/\/www.philippeliquorsnyc.com\/\">Philippe Liquors<\/a><\/li>\n<li>the music was from the album, &#8216;<a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=219052\">Haydn: Complete Symphonies<\/a>&#8216;, including No. 104 (1762), and\u00a0several that are un-numbered, all performed by Ad\u00e1m Fischer and the Austro-Hungarian Haydn Orchestra<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>On Friday I was down with a bad cold, or something like that, so I wasn&#8217;t up to a trip to the Greenmarket, and I also didn&#8217;t trust my ability to put together a meal from scratch, so I reached into the freezer where I can usually find\u00a0a good filled pasta that would do very &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-15299","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\/15299","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=15299"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/15299\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15299"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=15299"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=15299"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}