Entrees » Porcini Mushroom Ravioli
Chef Sal Firicano of Nico ristorante in Boston's North End creates a dish rich with "umami" (the sense of savoriness). A basic ravioli dough is filled with porcini mushrooms and Parmesan cheese, then sauteed in a cream-based wild mushroom and truffle oil sauce. Decadent and delicious.
Posted Friday, March 29, 2013, at 5:09 pm by Mark:Hi What setting on your Atlas makes 1/16" inch. When I go too thin, mine break apart. I still cant figure out how my great grandma would make 3" ravioli in a big pot and not break them. She rolled by hand. It would be helpful if you can tell me what setting you use. Thank you.
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