Di Palo’s in New York City sells different kinds of pasta. In the fall, I like to pick up their pumpkin ravioli and buy mushrooms from the farmers’ market to match. Maitake mushrooms, also called hen of the woods mushrooms, are capless and look more like a cluster of wings. They’re very fragrant and can get expensive when they’re in season. You can substitute shiitake mushrooms if you don’t have access to them.
1 package of pumpkin ravioli
a few ounces of maitake mushrooms
3 garlic cloves, minced
half a stick of butter
salt, ground white pepper
1. Add ravioli in salted boiling water. Remove and drain after 10 minutes. Set aside.
2. In a skillet, sautÃ© garlic in butter until light brown. Add mushrooms until tender. Serve along with the ravioli.