March 25 is exactly 9 months from Christmas Morning. That would make today the Feast of the Annunciation. Typically on this day, we’ve shared the traditional Waffle Breakfast. But not today.
Lord, open my lips
And my mouth shall proclaim Your praise.
Enter His gates with thanksgiving
And His courts with praise;
Give thanks to Him and praise His name.
This year also happens to be the 4th Friday of Lent. While I might just whip up some waffles for breakfast, for dinner we are taking a page from a meal we typically enjoy at Christmas Time. It is super simple, beautifully elegant and requires almost no effort.
The flavors are incredible. While in keeping with the no-meat rule governing Lenten Fridays, this dish is hardly a sacrifice. Served with steamed asparagus, warm bread and a glass of wine, it truly is a celebration. Suitable for Lent, and even more perfect for the Feast of the Annunciation. Hail Mary.
Truffle Wild Mushroom Ravioli
2 packages Wild Mushrooms Ravioli
1 large Portobella Mushroom
1 tablespoon Truffle Oil
1 (24 oz) jar Mezzetta Truffle, Porcini and Cream Marinara
Pinch or so World Market Truffle, Black Garlic and Parmesan Seasoning
Note: Both the Truffle Marinara and the Truffle Parmesan Seasoning can purchased online if not at your local markets.
Bring a large pot of salted water to a full boil. Add Ravioli, cook for about 5 minutes. Drain and place in a warmed serving bowl.
While the water comes to a boil and the ravioli cooks, stem and slice mushroom into bite-side pieces. Warm truffle oil in a large high-sided sauté pan or skillet. Sauté mushrooms until tender, about 5 minutes.
Pour Truffle Marinara over the mushrooms. Season with a pinch or so of the Parmesan Seasoning Blend. Gently warm the sauce
When ready to serve, pour sauce over the ravioli. Gently toss to coat ravioli in sauce. Serve and enjoy.