Toasted Portabella & Fontina Ravioli Recipe

Prepare and toast mushrooms

Wipe the portabellas clean, remove stems and slice caps into 1/4-inch strips. Heat 2 tbs extra-virgin olive oil in a large skillet over medium-high heat. Add sliced mushrooms in a single layer and cook without moving for 2 minutes to develop color, then stir and continue cooking 4–6 minutes until mushrooms are deeply browned and most liquid has evaporated. Add 2 minced garlic cloves during the last minute, season with 1/2 tsp kosher salt and 1/4 tsp black pepper, then remove from heat and let cool slightly.

Make the filling

In a medium bowl combine cooled mushrooms, 1 cup shredded fontina, 1 cup ricotta, 1/4 cup grated parmesan, and 1/4 cup sliced basil. Taste and adjust seasoning with remaining salt (1/2 tsp) and pepper (1/4 tsp). If the mixture seems loose, stir in a tablespoon of grated parmesan to help bind. The filling should be moist but not watery.

Fill ravioli (if using unfilled pasta)

If using unfilled pasta sheets: lay out square wonton/ravioli wrappers, place about 1 teaspoon to 1 tablespoon of filling (depending on wrapper size) in the center of each, brush edges with water, fold or top with second wrapper and press edges to seal using a fork – aim for 24 finished ravioli. If using store-bought filled ravioli, skip to cooking.

Combine 1 cup drained fire-roasted diced tomatoes, 1 tbs tomato paste, 1/2 cup heavy cream, 1/4 cup fresh basil, 1 roughly chopped garlic clove, 1 tsp lemon juice, 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp olive oil in a blender or food processor. Purée until smooth and creamy, scraping down sides. Taste and adjust with additional salt, lemon or cream to reach a bright, slightly tangy and silky crema. Keep warm over the lowest heat or refrigerate and gently reheat before serving.

Cook ravioli

Bring a large pot of heavily salted water to a gentle rolling boil. Add ravioli in batches so they have room, and cook until they float and the pasta is tender, 3–4 minutes for fresh or as package directs. Use a slotted spoon to transfer ravioli to a plate lined with paper towel to drain briefly.

Toast ravioli

In a large nonstick or stainless skillet, heat 2 tbs unsalted butter with 1 tbs extra-virgin olive oil over medium heat until foaming subsides and butter is slightly browned (2–3 minutes). Add cooked, drained ravioli in a single layer and let them sear undisturbed 2–3 minutes until golden and crisp on the first side. Flip and sear the other side 1–2 minutes until browned and warmed through. Work in batches if necessary to avoid overcrowding.

Finish and plate

Spoon a thin pool of warm tomato basil crema onto each plate. Arrange 6 toasted ravioli on top. Drizzle any remaining browned butter from the pan over the ravioli. Garnish with torn fresh basil, 1/4 cup shaved grana padano or parmesan divided between plates, and a light dusting of lemon zest if using. Serve immediately.