Grilled Eggplant Ravioli with Shiitake Mushrooms
English Pea Soup
Tonight's dinner features two Jean-Georges Vongerichten recipes that we've made before -- but not together.
(In a random apophenia kind of moment, that picture reminds me of the gem-eaters from the Atari classic "Crystal Castles" that I spent too many quarters on back in college.)
The Asian inspired ravioli uses wonton wrappers as the pasta, and the filling is made from grilled Asian eggplants combined with mint, and finished with a Gewurztraminer sauce. The stir-fried shiitake mushrooms splashed with tamari finish the dish.
The pea soup is a sure indication that spring is coming, and not a moment too soon. The crouton looks like a raft that the peas are clinging to for safety. ;)