{"id":3126,"date":"2015-01-11T00:38:00","date_gmt":"2015-01-11T00:38:00","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=3126"},"modified":"2015-01-11T00:38:00","modified_gmt":"2015-01-11T00:38:00","slug":"mushroom-filled-ravioli-scallions-pinoli-cress","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=3126","title":{"rendered":"mushroom-filled ravioli, scallions, pinoli, cress"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/01\/mushroom_ravioli_scallions_cress.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-3134\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/01\/mushroom_ravioli_scallions_cress.jpg\" alt=\"mushroom_ravioli_scallions_cress\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>Very simple.<\/p>\n<p>Before enjoying this entr\u00e9ee we shared some cured wrinkly black olives and good bread sticks.\u00a0 Afterward, there were two cheeses, and thinly-sliced Rustica Classica from Eataly, toasted. The meal was assembled, not really cooked.\u00a0 Because of the mushroom thing, plus the fact that it <em>was<\/em> served warm, and accompanied by a red wine, it still seemed appropriate on a very cold evening.<\/p>\n<ul>\n<li>mushroom-filled ravioli rounds (kept in the freezer until the package was cut open and its contents dropped into a large pot of boiling salted water) from Giovanni Rana, drained and mixed in a pan with julienned green onions from Manhattan Fruit Exchange which had been briefly-heated there in a bit of olive oil before a bit of pasta water was added and the mix then emulsified for a minute or so before being tossed with some toasted pine nuts, and sprinkled with shaved Parmesan cheese and upland cress (Live Gourmet) from Whole Foods<\/li>\n<li>the wine was an Italian red, <a href=\"http:\/\/tormaresca.it\/en\/apulian_wine\/Neprica\/21\">Tormaresca Neprica 2012 Puglia<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Very simple. Before enjoying this entr\u00e9ee we shared some cured wrinkly black olives and good bread sticks.\u00a0 Afterward, there were two cheeses, and thinly-sliced Rustica Classica from Eataly, toasted. The meal was assembled, not really cooked.\u00a0 Because of the mushroom thing, plus the fact that it was served warm, and accompanied by a red wine, &hellip;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-3126","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\/3126","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\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3126"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/3126\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3126"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3126"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3126"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}