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Love at First Bite: Bella's Favorite Mushroom Ravioli
Hey, vampire’s might not eat delish treats, but a girl’s sure got to, right?
Take your taste buds to the dark side with Love at First Bite: The Complete Vampire Lover’s Cookbook by Michelle Roy Kelly & Andrea Norville.
If you’re a total Twi-hard or just a cooking mama, pick up a copy of Love at First Bite (available now at adamsmediastore.com). Chock full of more than 300 sinful and suckulent recipes, whip up your fave today!
We’ve got our hands on a few of recipes from the book in anticipation for the new Twilight series movie Eclipse (out June 28th). Check one out below!
What You’ll Need: Serves 6
2 Shallots
2 Cloves Garlic
2 Portobello Mushrooms
1 Tablespoon Olive Oil
¼ Cup Dry White Wine
1 Teaspoon unsalted cold butter
Freshly cracked black pepper, to taste
1 ½ Cups Pasta Dough
1 Cup Pesto
What You’ll Do:
Finely dice the shallots and mince the garlic. Lean off the mushrooms with damp paper towels, scrape out the black membrane on the underside of the cap, and dice them into large pieces.
Heat the oil to medium temperature in a large sauté pan. Add the shallots, garlic, and mushrooms; sauté for approximately 5 minutes. Add the wine and let it reduce by half. Add the butter and remove from heat. Season with pepper and allow to cool thoroughly.
Take your taste buds to the dark side with Love at First Bite: The Complete Vampire Lover’s Cookbook by Michelle Roy Kelly & Andrea Norville.
If you’re a total Twi-hard or just a cooking mama, pick up a copy of Love at First Bite (available now at adamsmediastore.com). Chock full of more than 300 sinful and suckulent recipes, whip up your fave today!
We’ve got our hands on a few of recipes from the book in anticipation for the new Twilight series movie Eclipse (out June 28th). Check one out below!
Bella’s Favorite Mushroom Ravioli
What You’ll Need: Serves 6
2 Shallots
2 Cloves Garlic
2 Portobello Mushrooms
1 Tablespoon Olive Oil
¼ Cup Dry White Wine
1 Teaspoon unsalted cold butter
Freshly cracked black pepper, to taste
1 ½ Cups Pasta Dough
1 Cup Pesto
What You’ll Do:
Finely dice the shallots and mince the garlic. Lean off the mushrooms with damp paper towels, scrape out the black membrane on the underside of the cap, and dice them into large pieces.
Heat the oil to medium temperature in a large sauté pan. Add the shallots, garlic, and mushrooms; sauté for approximately 5 minutes. Add the wine and let it reduce by half. Add the butter and remove from heat. Season with pepper and allow to cool thoroughly.
Roll the pasta dough at least 1/16’ thick and cut into 3” to 4” squares or circles. Put a teaspoon of filling in the middle of the ravioli. Fold each square in half and seal tightly with a fork. Cook the ravioli in boiling water until al dente (approximately 5 to 7 minutes, then drain and serve with the pesto.
From Love at First Bite: The Complete Vampire Lover’s Cookbook by Michelle Roy Kelly & Andrea Norville, Copyright © 2010, F+W Media, Inc. Used by permission of Adams Media, an F+W Media, Inc. Co. All rights reserved.
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