Wednesday, February 18, 2009
Asparagus and Porcini Ravioli
I walked into the house, late and famished, to the smell of garlic and mushrooms simmering slowly on the stove. I don't know about you but my mouth waters at the smell of fresh garlic in any form. And this dish is sure to do just that if you decide to make it. My husband bought asparagus and cheese stuffed ravioli and topped it with an impeccable silky sauce made with sour cream, butter, ricotta cheese and garlic. He sauteed some porcini mushrooms and asparagus until al dente, then added the remaining ingredients. The sour cream ads a nice tang to the sauce that would normally be slightly bland if made only with regular cream. I needed this tonight, I had a long day at work. My husband is the best!