{"id":2944,"date":"2014-12-23T19:08:26","date_gmt":"2014-12-23T19:08:26","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=2944"},"modified":"2014-12-23T19:08:26","modified_gmt":"2014-12-23T19:08:26","slug":"mushroom-ravioli-shallot-radicchio-pinoli-lovage","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=2944","title":{"rendered":"mushroom ravioli, shallot, radicchio, pinoli, lovage"},"content":{"rendered":"

\"mushroom_ravioli_radicchio\"<\/a><\/p>\n

[only a little bit of] assembly is required<\/p>\n

This entr\u00e9e, as with others involving the assembly of similar well-made filled pastas (as, Agnolotti, pansotti, tortelli or tortelloni, to name a few) purchased commercially, is so easy to put together that it’s downright embarrassing, especially since it,\u00a0and others like it,\u00a0can be incredibly\u00a0delicious – and also incredibly quick. \u00a0 Because it takes so little time, it’s best to turn on the heat under the pasta water\u00a0as soon as you’ve even thought of making\u00a0this dinner, then pour a glass of wine and bring out the breadsticks, because it will only take five minutes or so to prepare the rest of the ingredients.<\/p>\n

These meals are also almost impossibly\u00a0pretty, something I think is\u00a0important in presenting a meal.<\/p>\n

Note: \u00a0 Last night we had already sat down and begun eating before I realized I hadn’t shaved some good Parmesan cheese over the pasta\u00a0after\u00a0it had been placed in the bowls (it had been a while since I had served mushroom-filled pasta, and I may just have been out of practice). \u00a0I didn’t go back to the kitchen, but I promised myself I’d remember the next time; I believe Parmesan cheese tends to appear on Italian dishes more often than it really should, but this is one of those ‘should’ times.<\/p>\n