We’ve found something delicious in a freezer case. At Viviano’s on The Hill, on impulse we picked up a bag of mushroom ravioli, mushroom and mozzarella, to be precise. John Viviano eyed the bag. "Those are good," he promised. "A cream sauce and a little truffle oil, and...."
At home, we had no cream and no truffle oil. I ended up dropping them, still frozen, into a pot of boiling salted water , stirring gently until the water began to bubble again, set the timer for 5 minutes and then worked on a topping. Real butter and a generous pinch of powdered porcini mushrooms from Ozark Forest Mushrooms, into a small saucepan, cooked over medium heat until the butter solids browned. The ravioli were perfectly cooked, al dente, with their richness heightened by the mushroom filling. The sauce made us wistful that we didn’t have bread around to wipe the plates clean. $5.99/lb, which is about a dozen ravioli, serving 2-4 depending on whether it’s a main course or a first course, and of course, it’s vegetarian. It would be an elegant dinner party item. J. Viviano & Sons Grocers 5139 Shaw Ave. 314-771-5476
Closed Sunday Credit cards: Yes Wheelchair access: Difficult
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