Another round of Stinging Nettle & Wild Chanterelle Ravioli from the Millennium cookbook - why? Because it's AWESOME! This time, I made up a very big batch of candy cap balsamic reduction well in advance - two bottles of balsamic and 1/2" oz of dried candy caps later, I've got a decent 2 cups of syrupy reduction to add to dressings and sauces.
The ravioli turned out amazing - even though two of my guests couldn't eat wheat, I saved the filling for them to eat with the salad and they pronounced it delicious. In fact, one guest said "This is the best meal I have ever had!"
The ravioli were served on a bed of mixed greens (I'm in love with mizuno), and a salad of roasted beets with candied pecans and arugula. Homemade strawberry ice cream for dessert.