Monday, August 04, 2008

Eggplant Ravioli with Shiitake Mushrooms, Green and Yellow Beans

Dinner 8/04

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.

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