The wild mushrooms add “meatiness” to this sauce.  A great vegetarian substitute for Bolognese! Ingredients: (Makes 6 servings) ½ oz Dried Wild Mushroom Mix, reconstituted (could substitute any dried wild mushrooms except chanterelles) Reserved mushroom soaking liquid 3 tbsp Olive Oil 1 ½ lbs Fresh White Button Mushrooms, sliced 1 Onion, chopped 1 large Garlic Clove, …

Need a basic, but wholesome tomato pasta sauce in a hurry?  Here’s a recipe!  Try using it with artisan ravioli! Ingredients: (Makes ~4 Servings) 1/4 cup Carrot, finely diced ¼ cup Celery, finely diced ¾ cup Onion, finely diced 2 cloves Garlic, minced 28oz Whole Canned Tomatoes, pureed or Canned Tomato Sauce 2 tbsp Fresh …

Fresh pasta has a soft, silky texture that’s quite different from cooked dried pasta.  Though making your own pasta from scratch will likely take a while the first time you make it, you’ll find it gets easier and faster the more you practice.  Traditionally the  “well” pasta technique is done on a flat surface.  However, if …

This is a visually striking dish thanks in a large part to ultra tender fresh squid ink pasta.  The taste combines creamy uni sea urchin roe and the semi-metallic tang of squid ink. Drink Pairing: Dry Sake (Yamahai) or Hunter Valley Semillon from Australia Ingredients: 2oz Fresh Squid Ink Pasta per person ½ small Shallot, minced ¾ cup Dry …

When my wife tells me something is particularly healthy for her (nettles are apparently very healthy for women), you know that I am going to cook it for her … especially when it tastes this good.  She isn’t into cheese, so I subbed the parmigiano reggiano with some lemon and then some extra flor de sal to …

Fettuccine with Ragù of Elk Sausage (with Port and Pear) and Blue Cheese Making ragù with sausage is a great time-saving alternative to using non-ground meat because sausage takes a lot less time to become tender. This ragù prepared with elk sausage is wonderfully flavorful and a terrific accompaniment to fresh homemade fettuccine (you could …

Christo is back with a guest post and is as creative and delicious as ever. I wish he lived in Seattle and not New York City, because I’d love to spend some time with him in our kitchen.  If we ever do an iron chef type contest, Christo will be the guy to beat.  Here he …

Wild mushrooms and pasta were made for each other, and this sauce is so easy that you can throw it together and eat blissfully on a weeknight in a pinch.  This sauce pairs nicely with any of our fine cheese-filled raviolis or the pasta of your choice. Wild Mushroom & Herb Pasta Sauce (serves 4) …

Pictured: Lobster-filled, heart-shaped ravioli with Fennel & Parmesan Sauce This pasta sauce prominently features the crisp, anise-like flavor of fresh fennel bulb cooked with white wine and parmesan cheese.  This brightly-flavored sauce pairs perfectly with any of our seafood filled ravioli varieties.  If fennel bulb isn’t to your liking, simply substitute fresh leek for a milder …

Use this sauce to bring tart and tangy Thai flavors to your next pasta dish. Lime and Galangal Butter Pasta Sauce (serves 2) Ingredients: 1 small (or ½ medium) clove Garlic, minced or pressed 1 Shallot, finely chopped 1 tablespoon Fresh Galangal (Thai ginger), finely grated* ½ cup Dry White Wine 4 tablespoons Butter, cut into …