10.25.2010

Monday Night Mushroom Ravioli



So, today was a very boring day at work (they don't happen very often so when they do I try to take advantage of it and leave early)!  It was FREEZING and blustery and rainy, just a gross day.  I was happy that I could wear my new Kate Spade rainboots, though :)

LOVE.

Anyway, since I wasn't very occupado at work today, my thoughts turned to what I was making for dinner, as they inevitably do when I have a fridge full of food. I received 3 zucchinis in my farm delivery last week and I was anxious to use them, so I knew whatever I made had to use at least one of those guys. I also purchased some nummy looking wild mushroom & truffle ravioli. AND, even more confusing, I still had about 12 of those dee-licious shrimpies left over. I decided I would figure it out when I got home.


Once home, I Googled "how to cook zucchini." After reading a bunch of nonsense, I ascertained that you can eat the skin on zucchini that is smaller than 6 - 8 inches (that's what she said?) and that sauteeing them would probably be the best bet since I don't have a grill yet. I had never cooked zucchini before but I know I like to eat it slightly crunchy, and it usually comes with carrots in restaurants. I had a bunch of organic carrots, too, so I decided to start with that and just see what happens.

Wild Mushroom & Truffle Ravioli with Zucchini & Carrots

1 zucchini, sliced into discs (no one ever calls this shape a disc, but I do and I think it's hilarious)
2 large carrots, sliced into discs!
1 tbsp extra virgin olive oil
1 package refrigerated mushroom & truffle ravioli (or any kind, really)
garlic salt
basil (I used dried, but you could probably use fresh, too)
fresh ground pepper
A splash of dry white wine
White truffle oil (BUY IT, you will thank me)
Parmesan-Reggiano, freshly grated

Cook the ravioli according to package directions. Drain and put into a large bowl.

Heat the olive oil in a medium saute pan on medium high heat until it shimmers, about 1 minute. CAREFULLY add your zucchini and carrots. Sprinkle on the garlic salt, basil, and fresh ground pepper to taste. Sautee about 3 - 4 minutes, until everything starts to soften. Lower heat to medium, and add a splash of dry white wine (this can be omitted if necessary, but it adds a nice flavor). Let that simmer for about 2 minutes. Remove from heat.

Dump the zucchini / carrot mixture into the bowl with the ravs. Stir it up! Then drizzle the mixture with a small amount of the truffle oil. Key words here are SMALL AMOUNT. If you have never used truffle oil before, you will quickly realize that a little bit goes a long, long way. Sprinkle some of the cheese and mix it up.

YUM! We ate this with an appertif, if you will, of shrimp cocktail. If you are going to serve shrimp cocktail at home, take some advice from the pros - restaurants will serve your shrimp cocktail on a bed of ice (or dry ice, as the way one of my favorite restaurants, Ocean Prime, takes it to the next level). This is because it's better freezing cold - go figure! About 10 minutes before dinner, I put a bunch of ice in with the shrimp and threw it in the freezer. When I went to arrange the little guys on a plate, they were slightly frozen, but don't worry, they thaw very quickly and it makes your cocktail super scrumptious! I serve mine with a spicy horseradish cocktail sauce (store-bought, but I hope to make my own soon) and a squeeze of lemon.

The earthiness of the ravioli mixed well with the crunch of the carrots and zucchini, and overall it was very yummy! Keith even ate ALL of his zucchini! SCORE!

2 comments:

  1. This sounds great! You should post more pictures!

    ReplyDelete
  2. Thanks! Yes, I definitely have to remember to take pics of the food! Next time :)

    ReplyDelete

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