Listen to the interview to learn about Inez’ love of wine, working on the top of the World Trade Center, life and more!
“This dish is why I married my husband. He made it for me when we were in New York and I knew then I would be his life partner. The dish is his Wild Mushroom Ravioli…. and I pair it with a Downtown Abbaye Belgian Dubbel from Tarboro Brewing Company… I couldn’t enjoy this to it’s fullest without one of my favorite bands U2 and the song Electrical Storm. The first time I heard it was when Steve and I were traveling in France in 2002 and the song kept playing on the radio. The French were blasting this song all over the radio. I said ‘I think they’re talking about September 11th’ and Steve asked ‘why?’ and I said ‘Because they’re saying ‘If the sky can crack, there’s a way back” the song gave me incredible hope for my heart to become whole again. We got back to the states and I never heard it again. Five years later someone at the restaurant brought a U2 CD and the song came on. And I said ‘that’s the song I’ve been waiting to hear forever!’
WILD MUSHROOM RAVIOLI (from co-owner, Stephen Ribustello)
1 cup cooked chopped mushrooms, a mix of varieties
3/4 cup ricotta
1 tbsp. minced shallots
1 tsp. minced parsley
1/4 cup grated pecorino
1 1/2 cups chicken stock
1/2 stick of butter
Real white truffle oil
Over medium heat, brown the mushrooms in a film of melted butter. Add shallots and cook until translucent. Season with salt and pepper. In a bowl, combine ricotta, cooked mushrooms, parsley and pecorino. Lay wonton skins out four at a time. Add a tablespoon of ricotta and mushroom mix in the middle of the wontons. Using your finger, moisten the edges of the wonton with water and fold into a triangle. Press the edges with a fork to seal completely. Repeat and store on lightly floured wax or parchment paper. Bring 2 inches of salted water to a boil in a deep saute pan or shallow pot. Cook raviolis in batches of in the boiling water for one minute, then remove to a plate with a slotted spoon or slotted spatula.
For the sauce, reduce the chicken stock by 2/3, or until thick enough to coat the back of a spoon. Dice up remaining butter and whisk in off heat. Spoon sauce over raviolis, then drizzle with truffle oil and sprinkle with grated pecorino. We serve them in a straight line diagonally across a square plate.