Showing you how to make homemade raviolli with shiitake mushrooms and cherry tomatoes in cream sauce.

245 2 6 LINKEDINCOMMENTMORE

GREENSBORO, N.C. -- Bia Rich from Bia's Gourmet Hardware in Asheboro stopped by to show us how to make a truly special dinner at home.

Seared scallops with peach tomato salsa
4 U-10 scallops
1 teaspoon butter
1 teaspoon oil
Salt and pepper
Lemon juice, white wine and butter

Peace Salsa
2 peaches, peeled and cubed
1 small red onion, chopped
1 tablespoon chopped cilantro
Handful yellow cherry tomatoes halved
1/2 cup rice vinegar
1/4 cup olive oil
1 tablespoon sugar
1 teaspoon salt
1 teaspoon pepper

Whisk vinegar, sugar, salt and pepper. Add olive oil and whisk until combined. Add peaches, red onions, tomatoes and cilantro. Toss it well.

Heat a pan with oil and butter. Lightly salt and pepper scallops. Add scallops to hot grease and cook for about a minute, until you reach a nice golden crust, flip them and add a splash of lemon juice , a splash of white wine, a splash of water and a teaspoon of butter. Cook for another minute. Serve with peach tomato salsa.

Squash filled spinach ravioli with shiitake and cherry tomatoes in a cream sauce

Pasta dough
1 1/2 Cup flour plus more for dusting
2 eggs
1 tablespoon olive oil
1 cup fresh spinach
Pinch of salt

Filling
3 roasted zucchini
5 cloves roasted garlic
Salt and pepper to taste
2 tablespoon chopped parsley
2 egg
1/4 cup bread crumbs

Sauce
1 tablespoon garlic
1 tablespoon olive oil
2 cups shiitake mushrooms
1/2 cup cherry tomatoes
1 tablespoon lemon juice
1 cup heavy cream
2 tablespoons butter
Salt and pepper to taste

Sauté spinach in olive oil and a bit of water, drain.
Knead all ingredients together and refrigerate for 12 hours. Roll through pasta machine according to manufactures instruction . Lay into flat sheets, cut into rounds with cookie cutter.

For filling, blend 5 first ingredients. Fold in bread crumbs and add salt and pepper to taste.
Add a teaspoon of filling to center of each round and cover with another round, press sides with fingers until sealed.
You can freeze at this point or boil for 2 minutes and serve with sauce.

For sauce, heat olive oil in a large frying pan or saucepan, add garlic till golden. Add tomatoes and shiitake and sauté for 1 minute, add lemon juice, toss and add cream and butter, let it thicken for 2 minutes, salt and pepper to taste. Serve over hot pasta.

245 2 6 LINKEDINCOMMENTMORE
Read or Share this story: http://www.wfmynews2.com/story/news/local/good-morning-show/2014/08/19/making-homemade-raviolli-with-bias-gourmet-hardware/14275905/