I have a magnet on the fridge that says “Kitchen is my happy place”. It certainly was today and it showed on the plate in the evening. While making soup for lunch I started making the filling for ravioli- we decided yesterday that it’s a disgrace we’ve not used our pasta machine in a year or so. We did today. I built that filling nice and slowly, tasting, thinking, adding, tasting some more. Started with frying a shallot and a small piece of leek, a good amount of chopped brown and white cup mushrooms, a handful of porcini, a knob of butter. Some chicken stock. I nicked a cooked, soft potato from the soup I was making for lunch, to thicken it and add texture. A handful of grated parmesan. Seasoning. Then I blitzed it all into a thick, lovely paste and decided to add 2 tsps of truffle paste from San Giminiano. Initially the sauce was to be made with truffle paste, but having chatted to Miky, my Sicilian buddy from Ubon, who cooks and eats with pleasure as much as I do, I decided to do a simple, sauce, so make the pasta shine on the plate- though heavy and calorific with butter, a big fried cup mushroom, double cream and parmesan. Ewa Chodakowska would not approve!!! 🙂

Florek made the pasta, I made the ravioli and the sauce, finished it with some chopped parsley and we all enjoyed it immensely, even Izzie had 4 ravioli, which made me very happy. A glass of Rioja went down nicely with it all. We must make fresh pasta more often, that was superb.