Roasted Garlic Cream Sauce
1. Leave the garlic head intact as much as possible and rub the olive oil over
the cut surfaces.
2. Wrap loosely in tin foil but tightly seal the opening to prevent moisture from
escaping.
3. Bake for 45 minutes or until the garlic is soft, pops out of its paper, and
spreads like soft butter.
4. Bake for 45 minutes or until the garlic is soft, pops out of its paper, and spreads
like soft butter.
5. While the garlic is roasting, make the béchamel sauce by melting butter in a
saucepan.
6. After the butter has melted, sprinkle flour over it and let it cook off the paste flavor
for 2-3 minutes over medium heat.
7. Pour in the milk and bring it to a boil to thicken the sauce, whisking constantly.
8. As soon as it boils, immediately lower the heat to a simmer.
9. Add the bay leaf, onion, salt, pepper, and nutmeg.
10. Simmer for 5 minutes, then turn the heat off.
11. Take the roasted garlic cloves out of their paper. Mash them into a paste and whisk
it into the sauce.
12. Simmer the sauce for 5 minutes. If it's too thick, add a little milk until you reach
your desired consistency.
The sauce should be thick but easily pourable. If you want to make it a wee bit richer,
stir in 2 tablespoons of heavy cream at the very end.

Portobello Mushroom Ravioli
Equipment: 12-inch metal skillet, stand mixer, pasta roller, pastry brush, small food processor,
fine grater or microplane, ravioli cutter (optional).
Mushroom Filling: Clean the mushroom caps, remove any remaining stems, and then finely chop
them (you’ll put them in a food processor later). Mince the shallot. Measure out the wine and
heavy cream. Melt the unsalted butter in a 12-inch metal skillet over medium heat. Add the
minced shallot and cook it for around 1 to 2 minutes or until softened.
Now add the mushrooms along with a sprinkle of salt and some ground black pepper. Raise the
heat to medium-high. Using a wooden spoon, cook for around 5 minutes, stirring often. Once the
liquids cook off, the mushrooms should brown slightly.
Add the white wine or vermouth and lower the heat to medium-low. Use the spoon to scrape up
the fond, cooking the wine off, about 1 to 2 minutes. Now add the cream, which should start
simmering immediately, and then scrape the mushrooms into a bowl. Set the bowl aside to cool.
Dough: Prepare the pasta dough according to the directions and refrigerate.
Finish the Filling: Put the mushroom mixture in a small food processor along with the ricotta
and blend until smooth, scraping down the sides as needed. Put the smooth mixture back into the
bowl.
Finely grate 10 grams of Parmigiano-Reggiano cheese. Add the cheese to the smooth mushroom
mixture and stir to combine evenly. Season the mixture well with salt and freshly ground black
pepper to taste. Set aside.
Remove the pasta dough from the fridge. With lightly floured hands, knead the dough for about
30 seconds, then cut it into four pieces. (You’ll only use three-quarters for this ravioli recipe; you
can roll, cut, and freeze the rest if you’d like. Or add a different filling.)
Take one quarter to start and cover the rest with plastic wrap or a towel so they don’t dry out.
Attach the flat pasta roller to the stand mixer. Set the roller to 1, the widest setting. Take a dough
piece and flatten it with your hands. Put on Speed 2 and feed the dough into the roller. Send it
through a second time, sprinkling with a little flour first if it seems sticky.
Increase the settings one notch at a time, running the dough through twice at each setting, until
it’s slightly thinner than 1/16th of an inch, usually at setting 6. Avoid making the dough too thin.
Lay the rolled dough pieces onto a lightly floured cutting board. Cover each section with plastic
wrap to prevent drying. Repeat the rolling process with each dough quarter.
Assemble the Ravioli: Set out a pastry brush and small bowl of cool water. Take one dough sheet,
fold it horizontally along the middle to make a light crease, and then open it again fully. Place 1
tablespoon of filling spaced a couple of inches apart along the lower horizontal half of the dough.
Using the pastry brush and a tiny bit of water, lightly moisten the dough around the filling.
Fold the top half over the filling half along the crease. Gently press from the folded side to the
open-ended side to get the air out. Go around one lump at a time, pressing to form a seal. This is
quite fiddly. It’s okay if a little air gets trapped inside.
Use a ravioli cutter, stamp, or a paring knife to cut the ravioli into squares. Try not to cut too
closely to the filling.
Repeat this process for the rest of the filling and dough. This recipe produces around 14 ravioli.
Cook: Put a large pot of salted water at a low boil. Cook the ravioli for 3 minutes, gently stirring
periodically to separate any that want to stick together, and then remove them with a slotted
spoon.