Mixed mushrooms with Tofardonnay

Once more we took a whirl whipping up ravioli.  Jen picked up tons of tarragon so everything for this meal was laced with such and all that would have made dinner any better would have been a tarragon-lemon glace to finish. 

To start:  Simple spinach salad with sliced oranges and pears, topped with a cooked orange juice, garlic, tarragon dressing.

The ravi filling was also very simple, simply oyster and crimini mushrooms simmered down with a dash of chardonnay and a bit of ground pepper then topped with soy swiss.

The pasta surely was the finest ever assembled by the Crew and peculiarly, proportions  (which tend to be, uh, produced post preparation, predominantly) were painstakingly preserved – it was easy to work with and good texture.

Remaining with the unfussy theme, the sauce was also a snap:  Tofutti, chardonnay, water, tarragon and a few grinds of sea salt, black pepper and garlic.  (The leftover sauce continued to thicken and became a great veggie dip!)

The kids were not impressed and demanded more cheese. 

Those are gorgeous noodles! 

Sadly this cheese was not the cheese that pleased, and to their defense, it did gain a rather odd texture when cooked. 

Jared of course had thirds.


  • 2 Cups semolina flour
  • ½ cup plus 2 tbs. warm water
  • 2 tbs olive oil

 Squish it all together and beat the heck out of it for 10 minutes or more until it is noodle-y.  Coat with olive oil and set aside.


  • 1 cup orange juice
  • ¼ cup olive oil
  • 2 teaspoons chopped, fresh tarragon
  • 1 minced clove garlic
  • 1 pinch sea salt

Mix everything together in a pot and bring it to a boil.  Strain the dressing and refrigerate.


  • 3 cups sliced assorted mushrooms
  • 1 dash chardonnay
  • A few grinds black pepper

Sauté everything together just until the liquid evaporates.

Tofardonnay sauce

  • ½ cup tofutti
  • ½ cup chardonnay
  • ½ cup water
  • 1½ tsp chopped fresh tarragon
  • ¼ tsp ground black pepper
  • ¼ tsp ground garlic

Whisk everything together and cook for about 5 minutes until the sauce thickens a bit – start heating after dropping the raviolis into the boiling water.


  • Spinachi
  • Sliced orange
  • Sliced pear
  • Fresh tarragon

 Plate everything, top with the dressing and drop some fresh tarragon leaves atop.


Start a big pot of water to boiling.  Cut the cheese or cheese type substance into 1 inch squares.  We used slices of soy swiss and used two squares per ravi.  Prepare a long flat surface, dusting with flour.  Roll out a noodle to the thickness of preference – we roll to 8 (first, 1, then 3, then 5, then 8).  Place the noodle on the floured surface and spoon teaspoonfuls of mushrooms onto half the length of the noodle, leaving about ½ inch between heaps.  Top with the cheese then fold the noodle in half.  Starting at the back (at the fold) of the noodle, start pressing the sides together, forcing the air forward and out, then slice up the raviolis!  Place the fully formed foods on a floured plate and continue until filling and/or noodle are exhausted.  (For the cheese ravioli, obviously omit the mushroom and add a little more cheese.) 

Drop a couple dashes of olive oil into the pot of boiling water, followed by the ravishing ravis and cook for about 5 minutes.  Spoon onto a rack and let sit for half a minute to dry, then serve.



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The Crew are omnivorous land mammals