Ravioli: Mushroom and Spaghetti Squash, in a lemon mushroom sauce
Filling 1: Mushroom filling
mushroom stems, diced (i used white button and shiitake)
red wine
thyme
small onion, diced
olive oil
saute diced onion until soft/translucent. add in the stems. brown. throw in a dash of red wine and the thyme, allowing the flavors to get all merry. season to taste. set aside.
Filling 2: Spaghetti Squash
1 small spaghetti squash
garlic, minced
olive oil
halve squash and soften in 325F oven for 45 minutes. use a spoon to scrape the flesh from the skin, it should come out in shreds. meanwhile heat up oil and add garlic, being careful to not burn. throw in the spaghetti squash, being sure to coat with the fragrant oil and garlic. season to taste. set aside.
to make the ravioli, i used wonton skins. i boiled them gently in salted boiling water.
Lemon Mushroom Sauce:
caps of mushrooms, sliced (i used white button and shiitake)
garlic, minced
small onion, diced
thyme, minced
about 1/4 cup of stock
about 1/2 cup of milk
2 Tbl butter
bit of flour
juice of 1/2 lemon
olive oil
saute onions and garlic in a bit of olive oil, sweat onions until soft. add in the thyme, stock and milk, bringing to a gentle boil. meanwhile, add the butter and flour until it forms a paste. slowly whisk in the flour/butter until incorporated. simmer sauce until reduced, season with salt/pepper and lemon, being sure to stir constantly to not burn the bottom.
drizzle sauce over raviolis.
today's song: Anya Marina, Satellite Heart
