When I was at the farmer’s market yesterday, I happened upon Sassano’s Fresh Pasta stand. I’ve had their pasta before, and while it’s a bit pricey – almost everything at the farmer’s market is – it’s also really good. And like everything at the market, the quality is superb.

I espied a ravioli I hadn’t heard of before – Apple and Gorgonzola.  They were big – over an ounce each.  I bought a pound and received 14 huge rectangular ravioli.

Apple and Gorgonzola cried out for a cream sauce.  I wanted something fairly rich and flavorful, but not anything overpowering to compete with the apple and Gorgonzola filling.

I came up with a mushroom and leek cream sauce:

  • 3 oz baby bella mushrooms
  • 1 small leek, cleaned and sliced
  • 1/4 cup port (I usually use Madeira or sherry – I was out)
  • 1 cup beef broth
  • 1/2 cup heavy cream
  • Parmesan cheese
  • Butter

Saute the mushrooms and leeks in a bit of butter and garlic. (Victor made roasted garlic butter today so I used it for the sauce and for garlic toast.)

When mushrooms have cooked down considerably, add port (Madeira, sherry, Marsala, etc…) and cook until almost fully evaporated.  Add broth and cook down again, to about half.  Add the cream, bring to a boil and add the cheese.

Check for seasoning and add salt and pepper, as desired.

The sauce was easy – it took 10 minutes.

The ravioli did not have the flavor I was expecting.  They were good – but I did not pick up on the Gorgonzola, at all.  They had a great apple flavor, but the Gorgonzola just didn’t come through.  Had I known, the sauce would have had Gorgonzola in it, rather than the Parmesan.  It would have been a nice compliment.  Oh well.  It was quite edible the way it was.

I also picked up some colored cauliflower while I was at the market.  It’s always a fun addition.  All it got was salt, pepper, and a drizzle of butter.

Tomorrow is Turkey Soup.  I can’t wait!