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Old 12-07-2012, 07:35 AM   #11
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I'd fry them in garlic butter and serve with a hot cheese dip.
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Old 12-07-2012, 12:07 PM   #12
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Personally I love mushrooms and mushroom raviolis in particular. I think they will be good with any sauce or simply with sour cream. As the matter of fact I think mushroom filling opens whole range of opportunities. It could be sweet or almost sweet or savory. I say go with Béchamel sauce.
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Old 12-07-2012, 05:17 PM   #13
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Brown butter, toasted pine nuts, fresh chilies sliced thin, garlic sliced paper thin, tarragon, salt/fresh ground pepper of course... maybe some fortified wine, like vermouth, reduced in there somewhere. Finish with minced parsley and lemon juice just before serving. And of course some parmesan cheese grated over the top.
Add a little dried whole milk powder to the butter before it browns. <--- key maneuver
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Old 12-12-2012, 02:52 PM   #14
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hy guys, i write from italy. sorry for my english. my advice is to cook ravioli and meanwhile dissolve butter with sage. then put the ravioli in the butter fuse,sage and parmesan. italians usually do in this way!
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Old 12-12-2012, 04:40 PM   #15
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Quote:
Originally Posted by lauretta View Post
hy guys, i write from italy. sorry for my english. my advice is to cook ravioli and meanwhile dissolve butter with sage. then put the ravioli in the butter fuse,sage and parmesan. italians usually do in this way!
I'd go with this idea, you don't want to mask the wonderful flavour of the mushrooms. The more you add the more you hide the flavour. Stay simple and easy. Thanks lauretta.
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Old 12-12-2012, 06:29 PM   #16
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Quote:
Originally Posted by lauretta View Post
hy guys, i write from italy. sorry for my english. my advice is to cook ravioli and meanwhile dissolve butter with sage. then put the ravioli in the butter fuse,sage and parmesan. italians usually do in this way!
Welcome to DC lauretta. We have a few other members from Italy.
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