Recently, I had a amazing mushroom ravioli with a truffle cream sauce out at In Vino, a restaurant in the East Village. It was lush and divine and a wonderful meal…. But I couldn’t help but wonder how hard it would be to make my own mushroom ravioli at home now that I’ve entered the magical world of homemade pasta.
And that’s what I’ve realized lately… while I’ve been refining my cooking skills, my competitive nature has been coming out before and before and I often have these feelings at restaurants. It’s not a sense that I can do said dish better than this or that chef but rather the thought that if they can do that, so can I!
So far, there hasn’t been much I’ve attempted that I haven’t been able to pull off. The boundaries of my own kitchen and ability are right now limitless… nothings held me back yet. Some dishes are better than others, of course, but my desire to experiment and keep pushing myself is always at the heart of my cooking.
It’s kind of an intoxicated feeling too going from tasting a dish in a restaurant to wondering if I can replicate it to actually succeeding if not in part. And so I will preface this post by saying, my own version of this mushroom ravioli was delicious but it’s no comparison to what I enjoyed at In Vino (more on this restaurant/wine bar soon). They’re two different dishes entirely! I mean you can’t beat anything in a truffle sauce!
For this mushroom ravioli I wanted to go all out though using fresh and good quality ingredients! I used a combination of fresh and dried mushrooms – a little bit of baby bella, shitake, oyster, dried porcini and portabellas. The medley gave a hearty, meaty feel when paired with the ricotta and Parmesan.
Plus, I bought these fancy ravioli stamps! I love these little circle ones!
Filled pastas are slowly becoming my favorite type of pasta to make. There are so many varieties to try, and pairing with different sauces to complement them. And nothing makes me feel more than an Italian grandmother that slaving away in an apron, flour everywhere, filling small ravioli after ravioli.
And the results are worth it – fresh hearty mushroom ravioli paired with a rich cream sauce and a sprinkling of Parmesan on top. We can cross this off my pasta bucket list, now on to the next dish!