Five-Herb Ravioli with Chanterelles, Roasted Tomato Coulis and Basil Oil

With summer fleeting away rapidly i’m rushing to use the last of the summer harvest. The overripe tomatoes were turned into a roasted tomato coulis, the herbs from the garden which don’t do well in colder temperatures were used to make a stuffing for ravioli along with ricotta, mascarpone and spinach. The overgrown basil was […]

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