ravioli, poached eggs and ricotta, mushroom cream sauce.

I stole this idea from Palettes's restaurant inside the Denver Art Museum. Theirs has black truffles. The musky flavor of truffles was too subtle for me to appreciate and the whole time I was thinking, "I can improve this by loading it with mushroom. I bet." 

In both cases you really must have the last drop of sauce. I'd lick the plate were there not so many classy people around. I feared them being judgmental against my sloven ways, but I was projecting that. Everyone is actually very nice. And who cares what other people think anyway?  I was vastly amused when that guy did it at the Fat Duck. But his wife wasn't. 

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