Tuesday, July 7, 2009
mushroom ravioli with rainbow chard and herb butter sauce
This is it, my first food blog. Tonight I made mushroom ravioli with sauteed rainbow chard in an herb butter sauce. This colorful rainbow chard came in this week's CSA box from Flying Cloud Farm in Fairview, NC. Isn't it just beautiful?
Chopped chard stems add extra texture to this dish. Begin by warming some olive oil over medium heat in a heavy skillet. I love using my Griswold No. 8 cast iron skillet for sauteeing greens. Sautee two cloves crushed garlic until fragrant, then add the chopped chard stems. Sautee for a few minutes, then add the chopped chard leaves. Sautee over medium until wilted, adding coarse salt and freshly ground pepper to taste.
For the herb butter sauce, melt two tablespoons unsalted butter in a small saucepan. Add two cloves crushed garlic and sautee until fragrant, about one minute. Add 1/4 cup dry white wine and simmer until alcohol dissipates. Swirl in several tablespoons of olive oil to taste. Stir in one tablespoon thinly sliced fresh basil and one tablespoon chopped fresh thyme leaves, or add whatever fresh herbs you have on hand. Season with salt and freshly ground pepper to taste.
I didn't make my own ravioli, but I am sure that someday I will! I love Rising Moon Organics wild mushroom ravioli. After lightly boiling, toss with olive oil, top with sauteed chard, and herb butter sauce.
This meal tastes lovely with a glass of chillled Sauvignon Blanc and some warm crusty bread. Enjoy!