Portobello Mushroom Ravioli with Parsley Butter

We fill our ravioli with roasted portobello mushrooms, ricotta and mascarpone, seasoned with garlic, chives and thyme to bring out the mushrooms’ deep, earthy character. Once cooked, the ravioli are finished in a parsley butter that melts into a glossy sauce, adding freshness and warmth without masking the filling. You finish the dish with Gran Moravia, a hard-style cheese with a clean, nutty character and gentle saltiness that lifts the mushrooms and butter.