{"id":7132,"date":"2016-02-17T05:38:08","date_gmt":"2016-02-17T05:38:08","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=7132"},"modified":"2016-02-17T05:38:08","modified_gmt":"2016-02-17T05:38:08","slug":"mushroom-ravioli-herbs-treviso-balsamic-parmesan","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=7132","title":{"rendered":"mushroom ravioli, herbs, treviso, balsamic, parmesan"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/02\/mushroom_ravioli_treviso_parmesan.jpg\" rel=\"attachment wp-att-7138\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-7138\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/02\/mushroom_ravioli_treviso_parmesan.jpg\" alt=\"mushroom_ravioli_treviso_parmesan\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>I had only a small window through which I might\u00a0put together a dinner on Tuesday,\u00a0so I assembled\u00a0a\u00a0simple 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.<\/p>\n<ul>\n<li>a 12-ounce package of Rana mushroom ravioli (portobello and porcini) from Eataly, boiled, drained and mixed with\u00a0a sauce of olive oil, salt, pepper, chopped thyme from Foragers Market, chopped parsley from Eataly, plus\u00a0one small treviso from Eataly which had been quartered and roasted along with olive oil, salt, and pepper, and finishing\u00a0with a little balsamic vinegar, while the pasta water was coming to a boil, the ravioli and sauce divided into\u00a0shallow bowls, finished with a small handful of pine nuts which had been heated in a cast iron pan until they had begun\u00a0to brown, some olive oil and grated &#8216;Parmigiano Reggiano Bonat 3&#8217; from Buon Italia, and topped with slivers of the same cheese<\/li>\n<li>the wine was an Italian (Marche) red, <a href=\"http:\/\/www.chelseawinevault.com\/all\/fattoria-laila-rosso-piceno-nero-scuro-2013\">Fattoria Laila Rosso Piceno Nero Scuro 2014<\/a>\u00a0[Note: that link is to the 2013]<\/li>\n<li>the music was that of David Matthews, his &#8216;Sonata for Piano&#8217; opus 47, and other works by him, from <a href=\"http:\/\/www.david-matthews.co.uk\/recordings\/record.asp?recordid=65\">this album;<\/a>\u00a0\u00a0before dinner\u00a0we had watched\u00a0a DVD of <a href=\"http:\/\/www.newyorker.com\/magazine\/2013\/03\/25\/illuminate\">the George\u00a0Benjamin opera, &#8216;Written on the Skin&#8217;<\/a>, which I described tonight in a tweet as &#8220;the\u00a0most intense opera I&#8217;ve ever seen&#8221;<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I had only a small window through which I might\u00a0put together a dinner on Tuesday,\u00a0so I assembled\u00a0a\u00a0simple 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 &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-7132","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\/7132","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=7132"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/7132\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7132"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7132"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7132"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}