Fritto Misto, Ravioli with Asparagus and Morel Mushrooms, Strawberry Crumble

Dinner 5/15

Fritto Misto

Ravioli with Asparagus and Morel Mushrooms

Dessert

Strawberry Crumble

For an antipasto, Liz made fritto misto using fiddlehead ferns and stuffed green olives. We blanched the trimmed fiddleheads for a couple of minutes, drained them and patted them dry before adding them to the batter. The stuffed olives had a nice salty crunch -- a nice change of pace.



Here's a shot of the fiddleheads beforehand -- with such a short season (and shelf life) we didn't hesitate using these the day after getting them at Kent Natural Foods.



For dinner we utilized our ravioli in wanton wrappers, filled with a tofu ricotta (crumbled tofu, nutritional yeast, parsley, spinach, salt, black pepper).

The asparagus were cooked for six minutes and tossed with Earth Balance, salt & pepper.

The morel mushrooms were cut into rings, soaked and pan-fried in olive oil and seasoned with a splash of tamari and black pepper.

For dessert Liz made a quick strawberry crumble with oatmeal...

Strawberries & sugar



Adding the oatmeal topping...



..and just out of the oven, and later, topped with vanilla ice cream.

Tags: ravioli, tofu, parsley, spinach, strawberry, fiddlehead ferns, olives, fritto misto, morel mushrooms, dessert, vegan, food, dinner, tofu666