oh...my...god...

Swiss Chard Mascarpone Ravioli, Pan-Seared and Drizzled with Truffled Creme

 There are really no words to describe how incredibly awesome and tasty this was.   

This is definitely not something you want to eat if you're concerned about your cholesterol, salt intake, or calorie count. If, however, you are only concerned with inhaling some creamy-cheesy-garlicky-goodness, then this is for you.

I personally hit a milestone with this evening's dish, as it contains portabello mushrooms. For many years, I have refused to eat anything containing mushrooms, due to a perceived "ickiness." I don't know if all mushrooms taste good, or if they just taste good in this dish, but I survived.

First off, everything tastes better when sauteed in butter. Garlic and red chili flakes are browned, then the mushrooms and shallots are added. It all gets turned a yummy shade of "golden brown," then the chard wilts down over the top.

 

I purchased pasta sheets at Pastaworks on Hawthorne, because, although I am lucky to have my own KitchenAid Stand Mixer, it doesn't have the pasta roller attachment... hint, hint. 

Meanwhile, I get to cut out ravioli rounds using a knife and a small glass. It wasn't so difficult, just time consuming. It had sort of a meditative quality to it, being so repetitive. 

I pulled the filling off the stove and let it cool down. Then after adding in the 3 different cheeses, I began to assemble.

Before

 

After

 

I forgot to take a picture of the final sauce but it began with thyme being sauteed in butter. After the butter just begins to turn brown, it is pulled off the heat and the truffle oil & cream are added.

It was entirely yummy and we both ate 6 of them. Stuffed ourselves in a cream, cheese, pasta, and butter induced food coma.

I also appear to be having issues with the formatting of this.  Some of it seems to be double spaced paragraphs and others are single or 1.5 spacing.