Mushroom and Goat Cheese Ravioli Filling

"I am writing these poems

From inside a lion,

And it's rather dark in here.

So please excuse the handwriting

Which may not be too clear...."

- Shel Silverstein

Currently locked in our bedroom, going on 48 hours after coming down with an instant case of the chills and a cough Tuesday. I miss my husband, and my dog, and the living room, but here I remain until I get a negative covid test result (hopefully today.) I feel completely fine as of Yesterday morning, but that first night was dark as I dramatically cried myself to sleep, worried that Scout would have no idea what happened if I died. At least she wouldn't lose her Papa. It was better this way...

Fever free for 32 hours, I'm suffering in solitude as my neighbor blasts her terrible music through the walls while I struggle to write anything insightful. The incessant bass isn't conducive to creativity so I'll go share the requested ravioli filling which requires little more than estimating quantities.

As they say, "bakinging is a science but cooking is an art." I didn't measure my ingredients, but I have a good idea of portions, so bare with me, feel free to experiment, and take this with a grain of salt...as they also say.

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Mushroom and Goat Cheese Ravioli Filling

Ingredients

• 8 oz mushrooms

• 1 whole yellow onion

• sprig of fresh parsley

• 2 oz goat cheese

• 1 cup grated parmesan

• 3 egg yolks

• vermouth (or dry white wine)

• 4 tbsp butter

• Salt and pepper to taste

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Recipe

º Dice your mushrooms and sautée in 2 tblsp butter until softened. Set aside.

º Chop your onion and caramelize in 2 tblsp butter and a splash of vermouth, slowly over low-medium heat, stirring frequently.

º Combine cheeses and egg yolks.

º When your onions are ready, add all ingredients to a food processor or blender and pulse until roughly pureed.

º Add everything to a pot and heat to reduce and thicken until it reaches a thick batter consistency. Add to a bowl and chill in the fridge for an hour or until cool.

º Spoon filling into a pipping bag and make some ravioli magic.

This filling is truly heavenly with a creamy umami flavor, balanced out by the slight sweetness of the caramelized onions. I'd love to hear if you make this, and of course, send any questions my way. Happy cooking!

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