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Black Porcini Ravioli

Black tie calls for black and white food to accentuate the civility. A few words on civility: being civilized means You'don’t set up a meeting with ANYONE before eleven a.m. on ANY day of the week; it means that you NEVER make love with your socks on; it means that you eat your food with your TONGUE not your teeth; it means, in short, that you show a little respect for yourself.


2 sheets of uncut fresh black squid ink pasta
dough (most good pasta makers will make it
for you; find one)
1 large (8 inch), chopped, fresh porcini
mushroom
1 beaten egg
1 egg yolk
3/4 pound of ricotta cheese
1 tablespoon of fresh chopped parsley
salt and freshly ground white and black
peppercorns

To make the filling, combine mushroom,
ricotta, parsley, egg yolk, salt and pepper in
a bowl and mix well.

Lay one sheet of pasta flat and brush on a
grid of beaten egg. Put spoonfuls of the
filling in between the lines of egg. Layer the
second sheet of pasta on top and press the
two sheets together, molding little mounds
of filling. Cut out ravioli with a ravioli cutter
or ravioli wheel.

Place into boiling water until soft (will vary
from 5-15 minutes, depending on the type of
dough).

Serve with a mild four cheese sauce
(minimal gorgonzola) and freshly grated
romano cheese.

Serves 2 gastrointestines.

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