For the bread, I used this
recipe. It was really simple, very few ingredients, and quite tasty.
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Rustic Italian Bread with an egg glaze |
I don't recommend the egg glaze, for reasons I'm sure you can see....It just didn't look right on it, and definitely takes away from it's "rustic" appeal.
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Cooking the Mushrooms |
For the ravioli:
I started by cooking the mushrooms and shrimp. I cooked both of them in a slight amount of olive oil and added black pepper, salt, rosemary, and fresh basil to the mushrooms.
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Cooking the Shrimp |
I then drained the liquid off of each and used my food processor to chop them finely and to grate the manchego cheese into the mix.
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Semolina Pasta Dough for Ravioli |
I prepped a semolina pasta dough for the raviolis, using this
recipe, then cut it out (well, I had some help) using a glass about 2 inches in diameter, filled the raviolis with about 1 tbsp. filling, folded them in half, sealing them with water, then pressing the edges with a fork.
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Red Beets, Yellow Beets, Grape Tomatoes |
While the raviolis were being stuffed, I was busy with the veggies. The beets were already boiled, then peeled (by throwing them in ice water - the peels rub right off, like tomatoes), and cut. I started by cooking down about 1/4 of a white onion in olive oil, adding 5 cloves of garlic, then the beets (I used 2 red and 2 yellow) and tomatoes. I added about a quarter cup of red wine and a few tablespoons of fresh, chopped basil, some black pepper, and salt, and let it cook down about 20 minutes.
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Red Beets, Yellow Beets, Grape Tomatoes, II |
The raviolis only need to boil about 4 minutes, then drain, toss with the veggies, and sprinkle with mizithra cheese.
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Shrimp, Manchego, and Mushroom Ravioli with Beets and Tomatoes |
I served the pasta with a spinach and parsley salad, topped with balsamic vinegar and sumac.
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Spinach and Parsley Salad with Balsamic Vinegar and Sumac |
Dessert was simple. Vanilla bean ice cream with black raspberry compote.
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Vanilla Ice Cream with Blackberry Compote |
I cooked a container of black raspberries with a few tablespoons of raw sugar and about 1 tablespoon of butter until a good syrup formed.
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Blackberry compote cooking. |
I'd also like to take a minute to talk about the China in these pictures. It's 1920's Homer Laughlin with a nasturtium pattern. I received it, and the cabinet pictured below, as an inheritance when my Great-Great-Aunt Maude died in 1990. I was only 9, but apparently she knew I'd grow to have an appreciation for old, beautiful things. Speaking of, I'm always in the market for missing pieces...
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