Today is a
special day for Ted, my youngest child, my only son, my baby: he turned twenty-two
years old. Maybe it’s time to stop
calling him “my baby.” But, I don’t
know; I am forty-six and some of my family members still think of me as an
eight year old with pony tails and buck teeth.
I hate it, so today I decided to maybe choose to stop using the
diminutive and let him walk like a man.
On the other hand, I don’t want to.
Anyway, my man-child put in his order for birthday ravioli. And, while he wanted me to make them by hand
like I used to, I just happened to have found a place that sells great home-made
ravioli. I feel I have fulfilled my
duty.
Teddy’s Birthday Mushroom Alfredo Ravioli
Wash and slice two containers of
portabella mushrooms. Put them in a
frying pan with a tablespoon of butter and fry them until almost cooked. Chop onion and crush garlic into the pan of
mushrooms. Add 3 cups of half and half/
or whipping cream, 1 ½ cups of parmesan cheese, and 1/8 cup of flour, 2 shakes
of nutmeg, salt and pepper to taste.
Make sure you whisk the sauce, so there are not any flour lumps, let
simmer for about 10 minutes. Heat up the
ravioli in boiling water, just until they float on top. I counted out six pieces per person; it is a
healthy portion, but short of a mortal sin.
Ladle the sauce over the pasta and enjoy. Warning:
If you let the bear clear the table, a large part of the leftovers will
never make it to the refrigerator.
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