“People let me tell you ’bout my best friend. He’s a warm-hearted person who’ll love me til the end.” (Click here.) As a kid, I loved watching the TV show, The Courtship of Eddie’s Father, and not just because my name was Eddie. For some unknown reason, the show’s theme song recently popped into my head and I’ve been mumbling it ever since. Perhaps it’s because I’ve been thinking about the importance of good friends. Or perhaps it’s because I’ve been thinking about the marvels of Mrs. Livingston, Eddie’s Japanese housekeeper. I’m not sure what could be more ideal than having a fastidious, soft-spoken Japanese live-in. Slippers waiting at the door. A dust free environment. Meticulously prepared meals. And probably, if you’re lucky, an occasional barefoot walk on the back.
Speaking of friends, I was lucky enough to wine and dine with one of my favorites in London last week — none other than the inimitable Mr. Henry Scott. While discussing the merits of Japanese civility over sushi, we decided that every proper home could use at least one Mrs. Livingston. (Or, depending on the house size, maybe even 25 of them…) Whilst in London, I was also able to eat at The Shed. As you know, I don’t generally write about English food, but this farm to table restaurant made a quite a tasty mushroom ravioli. My (slightly more authentically Italian) version is featured below.
In sum, this week I conclude: 1) I’ll get by with a little help from my friends; 2) Even Downton Abbey could use Japanese help; and 3) Eat good local food (pasta) wherever you can get it.
p.s. Check out our wine pairings to complement this dish.
Mix well all the ingredients and let the dough rest in refrigerator for 1 hour. With the help of a rolling pin or a pasta sheeter, roll out the pasta into very thin sheets.
Rub the mushrooms with damp cloth, and then wash them under cold water. Pat dry. Remove the bottom of the stems, and slice them into small pieces. In a large skillet over medium heat, sauté the garlic in the olive oil until golden. Add the mushrooms, parsley, salt and pepper and cook for about five minutes, until liquid evaporates. Let cool.
Put the ricotta in food processor. Add 3/4s of the the mushroom mixture and pulse together until a thick puree is formed.
Place the pasta sheets on a table and using a teaspoon, place spoonfuls of filling evenly spaced on half of the dough, leaving a little space between spoonfuls.
If not using a serrated ravioli cutter, bush the space around each lump with the beaten egg. Fold over the other half of the dough, and cut the ravioli with a serrated ravioli cutter or pizza cutter into squares. If necessary, press the edges with your fingers or a fork to seal them.
Bring a large pot of salted water to a boil. Drop in the ravioli and let them cook for 1 minute.
In the meantime, melt the butter in the skillet with the remaining mushrooms. When the ravioli are ready place them in a serving dish and cover with the melted butter and mushroom mixture. Sprinkle with Parmigiano. Serve immediately.