Sunday, November 22, 2009

Mushroom ravioli

Last week, two of our friends came over for dinner. We made mushroom ravioli for them (Dough: 4 cups semolina flour; 1 handful salt; four eggs, one of which had a bright red yolk. Filling: ricotta; pecorino romano; mushrooms, shitake and crimini. Sauce: olive oil; garlic and chives; white truffle oil to finish.), they brought good red wine, and after dinner the four of us played bridge long into the night.

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