Wolfgang Puck, for its undeniable (and spectacular) 90s sensibility. (Asian-Italian fusion?) Marcel Proust, for its madeleine-like ability to summon memories of bygone meals. (Though in our case, the memories were entirely voluntary—it took me many moons to track down a recipe for the restaurant dish K. and I used to enjoy on a near-weekly basis.)
Wild Mushroom Ravioli With Ginger-Cremini Cream Sauce
Inspired by 33rd Street Bistro; sauce adapted from Bon Appétit
Once you have the ingredients prepped, this dish comes together in about 5 minutes, making it an easy (if artery-clogging) weeknight meal.
3 packages mushroom ravioli
3 tablespoons butter
1/3 cup thinly sliced scallions, plus more for garnish
1/4 cup chopped cilantro
2 tablespoons finely chopped peeled fresh ginger
4 garlic cloves, chopped
8 ounces fresh cremini mushrooms, stemmed, caps sliced
6 tablespoons soy sauce
1 1/2 cups whipping cream
1-2 tablespoons fresh lime juice
Cook ravioli in a large pot of boiling water, according to instructions.
Meanwhile, add butter, sliced green onions, cilantro, ginger and chopped garlic to same skillet and sauté until fragrant, about 30 seconds. Mix in mushrooms and soy sauce and simmer 30 seconds. Add whipping cream and simmer until sauce lightly coats back of spoon, about 3 minutes. Stir in lime juice.
Drain ravioli and add to pan with sauce, tossing gently to coat. Spoon ravioli onto heated plates and garnish with scallions.