My neighbor, Giada from across the street, has a younger sister who has a fresh pasta company in Raleigh Durham, North Carolina. She posts weekly on Facebook about her visits to farm markets giving area residents the menu of items she will be selling that week. Her products are now being sold in area restaurants and grocery stores. Her company, Melina’s Fresh Pasta, has grown from working out of her home to now her own production facility and several employees from what I hear. Melina uses fresh ingredients and family recipes handed down from her mom and the numerous relatives in Italy. When she decide to start her company she spent some time over in Italy perfecting her art. I love to hear the stories of her pasta making, especially when her parents go down to visit. I know Nonna, as my kids call her, steps right up to help and probably has a few new recipes for her to try or maybe a few tips.
|My specially packed Mushroom Ravioli|
|Cooking the fresh pasta|
|Mushroom Ravioli with Butter and Parmesan Sauce|
Butter and Parmesan Sauce
2 packages (11-ounce) fresh wild mushroom ravioli
1 cup unsalted butter
1/2 cup fresh basil leaves
6 tablespoons toasted pine nuts
1 whole nutmeg or 1/2 teaspoon grated nutmeg
2/3 cup grated Parmesan
Cook the ravioli in a large pot of boiling salted water until just cooked through, about 5 minutes. Drain and put on a platter.
Meanwhile, cook the butter in a heavy medium frying pan over medium-high heat until pale golden, about 4 minutes. Add the basil leaves and cook until lightly fried, about 2 minutes. Add the pine nuts. Pour over the cooked ravioli. Grate 1/2 teaspoon of nutmeg directly over ravioli. Sprinkle Parmesan over dish and serve.
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