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Basic Mushroom Filling for Ravioli
1 lb fresh mushrooms, finely chopped
1-2 cloves garlic, chopped
1 tbsp olive oil
1/2 cup dry white wine
1/4 cup extra firm silken tofu blended smooth with 1/4 cup soymilk
1/4 cup soy parmesan
1/4 cup minced Italian parsley
salt and freshly ground pepper to taste
Method
Sauté the mushrooms and garlic in the olive oil until the mushrooms and exuded their liquid and it
evaporates. Add the wine and let that evaporate over high heat. remove from the heat and stir in the tofu
mixture, soy parmesan, parsley, salt and pepper.
Variations:
Porcini filling: use fresh portobellos, crimini or shitakes and add about 1oz dried porcinis which have
been soaked in 45 minutes in hot water. Strain the brth and use it instead of the wine. Mince the soaked,
dried mushrooms very finely and add to the filling at the end.
Asparagus filling: use white mushrooms. Add 1 cup cooked fresh asparagus, cut into 1/2inch pieces and
process in the food processor until the asparagus is well mixed with the mushrooms and no large chunks
remain.
Fagiolio Con Cavalo Riccio (Cannellini Beans with Sautéed Kale)
1 1/2 lbs kale
3 tbsp extra virgin olive oil
2 large onions thinly sliced
1 tbsp roasted sesame oil
salt and freshly ground pepper to taste
about 3 cups cooked cannellini (white kidney, navy or Great Northern) beans or 2 (15oz) cans beans,
drained
Wash the kale and drain it. Strip the greens off the tough stems (discard stems) and cut the leaves into
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