Ever since getting the pasta attachment for my stand mixer, I have been dabbling in making homemade pasta. I especially love preparing fresh pasta for guests, or for a romantic date night in. Ravioli in particular can be a perfect special dinner for two without spending the money on going out to a restaurant. This mushroom ravioli, stuffed with a creamy mushroom filling and covered with an herby mushroom sauce, is one of our absolute favorites.
For the pasta: 5oz flour, 1/2 tsp salt, 1 whole egg, 2 egg yolks (reserve one egg white for later).
Add all ingredients to the bowl of a stand mixer with dough hook and mix for about 10 minutes. All of the ingredients will come together to form a ball and hook will knead the dough until it is smooth and shiny. Wrap dough in plastic, and let sit for at least one hour. When dough has rested, cut in half and roughly shape each piece into rectangles, flattening with the palm of your hand, and lightly dust with flour. Run each piece of dough through the pasta attachment, starting on setting 1 and gradually making your way to 5. I like to run the dough through each number about 3 times. Once each piece has gone through setting 5 at least twice, cut each strip in half and rest on a baking sheet lightly dusted with flour until ready to use.
For the filling: 1 tsp olive oil, 2 1/2 cups roughly diced mushrooms (any kind and combination you’d like), 1 small diced shallot, 2 diced garlic cloves, 4 sprigs fresh thyme, 1 tbsp butter, 3/4 cup ricotta cheese, 1/2 cup parmesan cheese
While the dough is resting you can start making the ravioli filling. Heat olive oil in skillet and add shallots and garlic. Sauté shallots and garlic until starting to lightly brown, then add mushrooms and thyme. Lower heat to low and let simmer gently until mushrooms are cooked through. Add butter and salt and pepper to taste. Remove the thyme sprigs and let the mushrooms cool, then add to a bowl with ricotta and parmesan cheeses. Mix until thoroughly combined.
To make the ravioli, lay out the sheets of pasta and place about a tablespoon for each ravioli of mushroom filling along the sheet. Brush with egg whites along the edges of the filling. Cover with the second half of the pasta, then gently press around the edges of the filling to seal each ravioli and remove air.
Using a ravioli stamp press each ravioli along the edges to give them their proper shape. Gently pull each ravioli apart and set aside. Bring a large pot of salted water to a boil and cook ravioli for about 3 minutes, until they all float to top. Remove with a slotted spoon and place on plates.
For the sauce: 1 tsp olive oil, 1 garlic clove, 1 cup sliced mushrooms, 1 cup chicken broth, 2 tbsp minced parsley, 1 tbsp butter
Heat olive oil in skillet and add garlic. Add mushrooms and sauté for a couple of minutes, until mushrooms start to lightly brown. Add chicken broth and parsley and let simmer until broth has reduced by about half. Add butter and salt and pepper to taste, mix well.
Drizzle mushroom sauce over freshly made ravioli, and garnish with fresh parsley to complete the dish.
On our visits to New England, we have taken many scenic drives along the rocky coastline, admiring the maritime character of the region. Growing up on Long Island Sound and Narragansett Bay, the water was always near, and although neither James nor I ever really sailed, the imagery of the sea was ever present. Here is a small collection of images we’ve taken over the past few trips that highlight the views of coastal New England.
The Conimicut Light in Rhode Island and the Spring Point Ledge Light in Maine are just some of the many lighthouses that dot the New England coast.
The rugged shoreline has claimed many vessels over the past few hundred years. What child in the area hasn’t thought of the treasures that they would find if they were able to explore one of these shipwrecks?
The most famous ship that made it safely to shore has got to be the Mayflower, and on Burial Hill in Plymouth, Massachusetts, you can visit the gravesites of the Pilgrims.
There are many beautiful historic cities in New England that have relied on the sea for their development, such as Portsmouth, New Hampshire.
Another city that prospered due to maritime commerce is Portland, Maine. The historical structures of the Old Port have been preserved and and now form a lively district of boutiques and restaurants.
All over the region are relics from the Industrial Revolution such as this rusting pipeline in Stamford, Connecticut.
The Mystic River Bascule Bridge in Connecticut is a drawbridge that is still operational. It’s fascinating to sit nearby and watch as the flow of vehicle and pedestrian traffic is periodically stopped for boats to pass through.
Anyone who really wants to experience what life on the New England coast was like over a century ago, needs to visit Mystic Seaport. There they can board the Charles W. Morgan, the only surviving wooden whaling ship in America.
When I see the rocky beaches of New England, I feel so much at home. It reminds me of the countless hours spent in my youth watching sailboats bobbing up and down while collecting sea shells from tide pools. I’m so glad that this is something that James experienced as a child as well, and that now we can rediscover it together.
Along with planning the meal itself, planning the drinks for a dinner party can be fun and creative. I love to serve an apéritif as guests arrive, preparing them for a hearty dinner, and to end the evening with a relaxing digestif. Here is one apéritif and one digestif that have become some of our favorites, and would be great for either a dinner party or a date night in.
Negroni Sbagliato: using classic aperitif ingredients like Campari and Prosecco, this cocktail is just the right amount of bitter while also being very punchy and refreshing.
1 oz Campari, 1 oz Sweet Vermouth, 4 oz Prosecco
Add ice to glass and layer each ingredient. Serve with a citrus garnish.
Coffee Spritz: On cold nights an Irish coffee is a great way to end a meal, but if you’re looking for something cooler as the weather warms, or simply looking for an alternative without losing the coffee flavor, this is the perfect cocktail. The Averna digestif liquor in this cocktail gives it a delicate herby taste, while the coffee and vanilla syrup give it body and sweetness. The foamy texture comes from an egg white, which makes this a great brunch cocktail as well.
1 oz Averna, 1/2 oz dark rum, 1/2 oz vanilla syrup, 2 oz cold brew coffee, 1 egg white, 1 1/2 oz Prosecco
Add all ingredients except for Prosecco to shaker and shake for at least 15 seconds. Add ice and shake until chilled. Pour into glass and let sit for a few seconds before topping with Prosecco.