Making a Killer Ravioli. One Food Experiment Always Leads to Another.

Ok, about that ravioli last night.

This is going to seem like at lot for experimenting but remember, it snowed and I was stuck inside.

I dried out some anchovies in a 200f oven for about 1 1/2 hours and combined that with some of my candy cap mushrooms I powdered Friday (a gift from DiRebecca on Bluesky.)

It’s funky and salty and rich and this combo is going to send me down another rabbit hole that I’ll get into later.

I burned a few more caps and used those to smoke some bacon. It was fairly subtle as I don’t have a real smoker so I improvise with foil.

Something else I discovered was using my frying basket to boil individual pasta portions and not having to break out a colander or spider basket. It rinses easily. So my fryer is now officially a multitasker.

I left the mushrooms on the tray and baked the bacon starting in a cold oven at set to 385f for 18 minutes. Makes for good crispy bacon.

I blitzed the bacon in a food processor with a small bit of neutral oil and white wine vinegar. If I were making a brown or red sauce I would have used red wine vinegar or balsamic.

I tossed some scallions and finely grated gralic into my sauce pan with a small amount of butter and oil.

I added a cup of heavy cream and a 1/2 cup whole milk adding a little salt and nutmeg. There’s no roux in this sauce. Heavy cream alone is fine. As this cooked down I added a little more of my vinegar and a small squeeze of fresh lemon juice.

As the sauce was thickening I dropped some market fresh goat cheese ravioli. 6–8 minutes. I’m cooking it in water and beef broth just because I have a lot of broth on hand.

The sauce had reduced by half…

The best part of this frying basket idea is that it has a hitch so I can just lift it out of the water and let it drain. Just like in a restaurant.

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I layered the ravioli like bricks and hit it with my sauce. The bacon vinaigrette drizzled over that and then my candy cap/anchovy crumble.

On the side are thinly sliced tomato that I salted and covered with my sweeter remoulade recipe. I’l paste that below.

Topped with flat leaf parsley.

It makes for a fine presentation indeed.

Now, my thoughts on the anchovy/candy cap powder mix.

It’s a really good seasoning. But it was knawing at me. It reminded me of something and it took me hours to figure it out.

Obviously not in texture but in smell and taste. A five minute google search later and I found this:

[embed]Homemade Vegan Caviar Black Pearls These small, shiny black pearls of homemade vegan caviar pop to give way to a surprising amount of subtle ocean flavor…veryveganval.com

I’m doing it.

Orzo’s still doing well in the snow BTW.

REMOULADE

Plain yogurt

Dijon

hoisin sauce

salt

sugar

dried ginger

garlic powder

lemon juice and sesame oil to emulsify.

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