Reflections of a chef and restaurant owner. (AKA Therapy)
Friday, September 19, 2008
Another installment on classic food and preparation. You could have this dish anywhere in the world and it wouldn't or couldn't be any better. I made some large ravioli using homemade pasta, wild mushrooms, fresh herbs and two kinds of cheese, goat and Parmesan.
The sauce is a very simple saute of freshly picked garden tomatoes, olive oil, onions, garlic, S&P, and fresh basil.
The mushrooms used were chanterelles and chick of the woods.