Eggplant Ravioli with Shiitake Mushrooms
Green and Yellow Beans
Busting out the Jean-Georges Vongerichten ravioli recipe that we've made before -- we sub shiitake mushrooms (for the bacon), and sealed the wonton wrappers with a light cornstarch slurry.
They're stuffed with grilled eggplant and mint and wrapped in wonton wrappers, topped with the mushrooms and basil and poached in a gewürztraminer and basil reduction sauce.
The green/yellow beans are from the farmer's market and were simply blanched in salted water for 4 -5 minutes, drained and then added to the plate where they soaked up the gewürztraminer sauce.