A decadent Farmers Market Meal
3 Egg Yolks
Ferranti Fresh Pasta’s Asparagus Ravioli
2 Cups of Mushrooms
Molly’s Mills Idahoan Seasoning
14 T butter
Dice the mushrooms and sauté them in 2T of butter along with 15-20 grinds of Idahoan seasoning.
Cook the Ferranti Fresh ravioli according to the directions on the package.
Whisk together 3 egg yolks, 1T mustard and 20 grinds of the Idahoan seasoning.
Pour one inch of water into a large saucepan. Over medium heat, bring to a simmer. Once simmering, reduce to heat on low. Place the egg mixture over the water and begin gradually adding the butter, 1 tablespoon at a time, and whisk until all of the butter is incorporated.
Add the juice of 1 small lemon, or half a large one, into the sauce.
Plate the sauce over the pasta and top with the mushrooms and freshly grated cheese. Serve immediately and enjoy!