Mushroom Ravioli Recipe

Prepare mushrooms

Clean and finely chop Waimanalo mushrooms (or cremini/shiitake mix). Pat dry if very wet.

Heat 1 tbs butter and 1 tbs olive oil in a skillet over medium-high heat until shimmering.

Add minced shallot and sauté 1–2 minutes until translucent, then add minced garlic and sauté 30 seconds until fragrant.

Add chopped mushrooms and cook, stirring occasionally, until they release their liquid and the liquid evaporates and the mushrooms brown, about 6–8 minutes.

Stir in the diced roasted poblano and cook 1–2 minutes to combine. Remove from heat and let mixture cool 5–10 minutes.

Transfer mushroom mixture to a bowl. Stir in ricotta, 1/4 cup grated Parmesan, 2 tbs chopped parsley, lemon zest, 1 tsp salt, 1/2 tsp black pepper and red pepper flakes (if using). Taste and adjust seasoning. Chill 15 minutes — the filling should be cool and slightly firm for easier forming.

If using fresh pasta sheets: lay sheets on lightly floured surface and cut into roughly 12 equal rectangles (approximately 3–3.5 inches square). If using pre-cut wrappers, arrange them on a floured tray.

Place about 1 rounded tablespoon of chilled filling in the center of each pasta square, leaving a 1/2 inch border.

Brush the edges lightly with cold water to help seal. Fold the pasta over the filling (for a traditional ravioli fold, place a second sheet on top) and press edges firmly to seal, expelling air pockets. Crimp edges with a fork or flute with fingers to finish. Repeat until all filling is used (makes ~12 ravioli).

Bring a large pot of salted water to a gentle boil and keep ready.

In a wide sauté pan over medium heat, add 6 tbs butter. Melt and continue cooking, swishing the pan occasionally, until the butter foams, then turns golden brown and smells nutty — about 4–6 minutes. Watch closely to avoid burning.

Add the thinly sliced shallot and cook in the browned butter 1–2 minutes until softened.

Deglaze with 2 tbs white wine (or vegetable broth), scraping up any brown bits. Add the halved Hau'ula tomatoes and cook 2–3 minutes until tomatoes begin to soften and release juice but still hold shape.

Stir in 1 tbs chopped parsley, 1 tsp lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Lower heat to keep warm while cooking ravioli.

Gently lower the ravioli (in batches if necessary) into the simmering salted water. Cook fresh ravioli 2–3 minutes until they float and the pasta is tender. If using thicker pasta or frozen ravioli, cooking time may be 3–5 minutes — test one for doneness.

Using a slotted spoon or spider, transfer cooked ravioli directly into the pan with the warm brown butter tomato sauce. Spoon pan juices over the ravioli and gently toss 1–2 minutes to coat, being careful not to break them.

Plate 3–4 ravioli per serving (adjust for appetite). Spoon additional sauce and tomatoes over each portion.

Finish with a drizzle of olive oil, a sprinkle of extra grated Parmesan, chopped parsley, lemon zest, and a light pinch of coarse sea salt to taste.