This is what's for dinner (June 4)

Alfredo Pesto Ravioli and Stuffed Mushrooms

So, my husband and I love the Alfredo Pesto Ravioli from Maggiano's. I thought I would try to recreate it. I had a surprise date night. I told him that I ordered it from Maggiano's and he totally bought it. I don't know if it is that good but give it is yummy.

Pesto Sauce (you can always buy store bought but i don't think the sauce will turn out as good)

In a food processor, blend:
1 cup fresh basil (or you can use cilantro...i prefer basil)
1/2 cup pecans (or you can use pine nuts)
5 garlic cloves
1/2 cup asiago cheese (or parmesan)
coarse ground black pepper (about one tsp)
salt

Gradually add 1/4 cup to 1/2 cup evoo until desired consistency (thick paste). You will want to taste and add salt and pepper as you like. Then, set pesto aside.

Alfredo Sauce:
2 1/2 cups of heavy cream
1 1/2 sticks of butter (12 tbsps)
1/2 cup fresh lemon juice or a couple tsp. of concentrated lemon juice
1 cup grated parmesan cheese
1 cup asiago
2 tsp. lemon zest
1/2 tsp. nutmeg
1/2 tsp. white pepper
salt to taste

In a large skillet, stir together cream and lemon juice. Add the butter and turn on medium heat and stir until the butter is melted. Add the remaining ingredients. Cook on low heat until the sauce thickens. Stir constantly so it does not burn the bottom. Once it has thickened, add the pesto and heat through.

I used store bought ravioli from the refrigerated section. I bought the Buitoni mushroom kind. Next time, I am going to try to make my own but one step at a time : ).

Stuffed Mushrooms

14oz. of large stuffing mushrooms
about a cup of bread crumbs
quarter of an onion (chopped)
2 garlic cloves (minced)
evoo
1/2 tp 1 cup cheese (i used a combo of parmesan and asiago because that is what i had)
1-2 tbsp of italian seasoning or fresh herbs of your choice
salt and pepper to taste

In a skillet, cook the onions and garlic in evoo until soft. In a bowl, combine onions and garlic along with the remaining ingredients (except mushrooms). You might need to add a couple more tbsp. of evoo to bind the mixture. Pop the stems off of the mushrooms. Press the a couple of tbsp of the mixture into the mushroom. Then, drench each mushroom in evoo. Bake at 350 for 15 minutes and then at 400 for 5 minutes. Move them to the bottom rack and turn off the oven for another 10 minutes.