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.
