{"id":716,"date":"2012-01-31T15:39:33","date_gmt":"2012-01-31T15:39:33","guid":{"rendered":"http:\/\/www.mrsglaze.com\/2012\/01\/31\/wild-mushroom-leek-ravioli-kale-crisps-caraway-cream-sauce\/"},"modified":"2012-12-27T12:57:54","modified_gmt":"2012-12-27T20:57:54","slug":"wild-mushroom-leek-ravioli-kale-crisps-caraway-cream-sauce","status":"publish","type":"post","link":"http:\/\/www.amyglaze.com\/wild-mushroom-leek-ravioli-kale-crisps-caraway-cream-sauce\/","title":{"rendered":"Wild Mushroom & Kale Ravioli with Caraway Parmesan Cream Sauce"},"content":{"rendered":"

Wild mushrooms are still going strong and we have a secret forage place for chanterelles at Echo Valley Farm. I’m not allowed to say where exactly for obvious reasons. The bigger woodier ones are great to chop up for duxelles and use as ravioli filling.<\/p>\n

\"kale<\/a><\/div>\n

If chanterelles are scarce in your area, look for hedgehog mushrooms which start to replace them this time of year. They have a similar taste and look with little spikey gills under the cap, hence the name. These gills should be scraped off before cooking because they have a fuzzy mouth feel.<\/p>\n

\"chanterelle<\/a><\/div>\n

Whole Foods now sells egg pasta sheets which cuts down on the prep if time is a consideration. If not, I have my tried and true recipe here<\/a>. There are lots of shapes and sizes to experiment with. I like the one pictured below, which looks like a big plump wonton.\u00a0Dumplings are cute and sexy and make a great starter for a romantic dinner \u2013 ahem \u2013\u00a0<\/em>Valentines day?<\/p>\n

\"ravioli\"<\/a><\/div>\n

Cut pasta sheets into perfect squares, stuff with a teaspoon of filling, fold into a triangle sealing edges with a little egg wash, then fold again into a triangle sealing two of the tips together with more egg wash. Refrigerate if using immediately or store in an air-tight container and freeze.<\/p>\n

\"mushroom<\/a><\/div>\n

\"DSC_0095\"<\/a><\/p>\n

It’s the little garnishes that make an easy dish exciting. Although there is kale in the filling along with mushrooms and leeks, the addition of kale chips adds a nice light crunch. Brush leaves (de-stemed) with a little olive oil and season\u00a0with salt. Bake in a slow oven at 175\u02daF for 30 \u2013 40 minutes until crispy. They will keep for a few days.<\/p>\n

\"kale<\/a><\/div>\n

The spice caraway is more often used in rye bread or sauerkraut then for sauces. But I love its anise-like flavor that elevates parmesan and cream to earthy rich goodness.<\/p>\n

\"Mushroom<\/a><\/p>\n

This sauce steals the show and is one of the best flavor combos I’ve had for awhile. And it’s easy…<\/p>\n","protected":false},"excerpt":{"rendered":"

Wild mushrooms are still going strong and we have a secret forage place for chanterelles at Echo Valley Farm. I’m not allowed to say where exactly for obvious… Read More »<\/a><\/p>\n","protected":false},"author":2,"featured_media":1573,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[680,7],"tags":[26,29,119,129,142,185,202,283,307,323,340,379,388,404,407,449,508,510,511,545,558,618,640,658],"class_list":["post-716","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pasta-recipes-2","category-recipes-2","tag-amy","tag-appetizer","tag-caraway","tag-chanterelles","tag-chips","tag-cream","tag-day","tag-glaze","tag-hedgehog","tag-how","tag-kale","tag-make","tag-menu","tag-ms-glaze","tag-mushrooms","tag-pasta","tag-ravioli","tag-recipe","tag-recipes","tag-sauce","tag-sexy","tag-to","tag-valentines","tag-wild"],"jetpack_publicize_connections":[],"acf":[],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.amyglaze.com\/wp-content\/uploads\/2012\/01\/DSC_0335.jpg?fit=4288%2C2848","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p2kn35-by","post_mailing_queue_ids":[],"_links":{"self":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/716","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/comments?post=716"}],"version-history":[{"count":6,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/716\/revisions"}],"predecessor-version":[{"id":1077,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/716\/revisions\/1077"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media\/1573"}],"wp:attachment":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media?parent=716"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/categories?post=716"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/tags?post=716"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}