Fresh Pasta with Wild Mushroom and Walnut Sauce

2013-09-28 06.54.17

Ravioli with wild mushroom and walnut sauce

Boston is really quickly turning into my dream city.  There is really everything you need in one place without the overwhelmingness of New York City.  I love running along the Charles River, walking around Harvard Square, exploring Copley Square and all of the other neighborhoods like Chinatown and Little Italy. When I was up last weekend, my boyfriend took me over to Davis Square, which is right near Tufts, to Dave’s Fresh Pasta, an amazing place that makes its own pasta, and has a great selection of wines and cheese and also happens to make amazing soups and sandwiches.

When we first walked in, I was so overcome with excitement.  Sauces here, pasta there, delicious-looking cured meats over there… you just couldn’t go wrong.  We made the decision to start by splitting a soup and a sandwich since it is always a terrible idea to be caught hungry in a store full of amazing food.  We split the artichoke and arugula sandwich (with portobello, roasted eggplant and peppers, fresh spinach, and oregono) and you can bet I’ll be trying to recreate that as soon as possible.  We also had a carrot ginger soup which I also hope finds its way into my kitchen sometime soon.

But anyway, now on to the good stuff. The pasta. So so many options, and also sounded SO good.  We finally went home with the sweet pea and ricotta ravioli and the arugula, lemon and ricotta ravioli.  And you know what goes really well with both of those? Wild Mushroom and Walnut Sauce.  We also bought so fresh hot italian sausage, because well, that also goes well with just about everything.

Here’s what we did:

For the sauce:

  • We used this recipe for inspiration, and found another recipe off of Cook’s Illustrated that was just a plain walnut sauce.  So we followed the porcini mushroom sauce recipe, added in walnuts too once we threw the sauce into the blender, and voila, the most delicious sauce you’d ever had (complete with omega-3 fatty acids).

For the vegetables:

  • Peel and chop up a butternut squash into small, bite-sized pieces and roast in the oven at 375 degrees for about 30 minutes or until soft.  Remove from oven.
  • Start by sauteing the sausage because it takes the longest time to cook and then put in broccolini (or any kind of green you want; we’re just partial to broccolini).  You could splash a bit of dry white wine in and then add in the butternut squash.  Yum yum yum.
  • Cook the pasta until it floats and then remove from the heat.

Serve and enjoy!

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One thought on “Fresh Pasta with Wild Mushroom and Walnut Sauce

  1. Jenny says:

    My mouth is watering….yum!

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