Lobster Mushroom Bisque and Morell Mushroom Ravioli
Tonight’s dinner looked really fancy…and it tasted ok.
I started things off with the lobster mushroom bisque made by What the Hell Does a Vegan Eat Anyway a couple weeks ago. I replaced the cognac with white wine simply because I didn’t have it, and last time I bought cognac for a dish, the remaining half bottle sat in my fridge door for a YEAR. Perhaps that was the element that truly pushed this dish over the edge, I don’t know. I thought it was ok…nothing to write home about.
For the meal entree, I decided to make some fresh ravioli using the dried morel mushrooms I’d picked up a couple weeks ago. Once reconstituted, I chopped the mushrooms, and mixed them into the tofu ricotta from V’con with some cracked pepper and salt added. I made the pasta dough from the recipe on the back of the semolina flour bag.
These might have been ok, except that I made them WAY too thick. This dough would’ve been thick for perrogies, never mind ravioli. I’m still getting the hang of making fresh pasta, and I’m currently at the “thicker it is, less likely it will break stage”, which while safe in terms of form, is apparently also very detrimental to the enjoyment of ravioli. The filling in these was ok, although it was nothing special either, again, I think I would have enjoyed it more if not encased in all that dough.