In the back, by the deli, is a small cold case. Within the chili depths are some of the best local made ravioli's I have ever worked with. That day I chose the butternut squash ravioli. I had them once on Christmas when I prepared them with prosciutto, little neck clams and pistachios in a sage brown butter. It was a rock star moment.
Tonight I try to come close to that magic. Though, to be fair, I have deduced in my pregnant cravings, nothing quite pairs like squash and shellfish. I invented many a dish with the combination of the two and yeah, it's kinda like a tongue orgasm.
Tonight I started by marinating chicken in olive oil, white balsamic , rough chopped garlic, dried, thyme, sweet basil, oregano, rosemary, and salt and pepper. I did so for an hour or so.
I put the pasta water on, salted and slightly oiled. And placed the bacon in the oven.
Then I began our mushrooms. I did them properly, in butter,
an uncrowded pan. Small batches at a time. That's the secret.
Sorry guys I lost the rest of the photos from this when apple broke my phone. It was super yummy though.
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