Duxelles Stuffed Ravioli
(w/ port reduction sauce)
Green Beans w/ Truffle Oil
* The duxelles were made with shiitake mushrooms and shallots, deglazed w/ maderia. The pasta dough contained some ground herbes de provence and then were run through the pasta roller, ending on setting "5". Then they were hand shaped and cut into triangles and square shapes. The port reduction sauce is just 1 cup of inexpensive ruby port (I've used tawny as well) reduced to a syrup with a little salt and pepper added.
The carrots were braised in water and glazed at the end w/ some maderia. The green beans were blanched, then sauteed w/ shallots and a drop of truffle oil at the end.
Saturday, March 06, 2004