Truffled Creamy Ricotta Ravioli with Roasted Shiitake, Cauliflower, Shallot Sofrito, and Parmesan-Vegetable Essence | CUESA

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Truffled Creamy Ricotta Ravioli with Roasted Shiitake, Cauliflower, Shallot Sofrito, and Parmesan-Vegetable Essence


Ralph Burgin, Sutro’s at the Cliff House

This recipe was demonstrated for CUESA’s Market to Table program on December 1, 2018.

Serves 4



Shiitake mushroom stems from 3 cups mushrooms (see below)
Parsley stems from chopped parsley (see below)
Skins from shallots (see below)
5 cloves garlic
2 ounces grated parmesan cheese
2 cups celery, chopped
2½ tablespoons vegetable base (prepared)

Shallot Sofrito

½ cup unsalted butter
1 cup finely chopped shallots
1 tablespoon finely chopped garlic

Ravioli and Vegetables

1 pound unsalted butter, divided
Shiitake mushroom caps from 3 cups shiitake mushrooms (see above)
Salt and pepper, to taste
2 cups cauliflower florets (blanched for 30 seconds and drained)
1½  pounds fresh ravioli (such as The Pasta Shop’s Truffle Ricotta Ravioli)
2 tablespoons freshly chopped parsley
½ cup purple cauliflower florets
Fresh truffle shavings, optional


To prepare the stock:  Place all ingredients in a stock pot.  Add enough water to barely cover the ingredients.  Bring to a gentle simmer.  Cover with a loose fitting lid and cook for about an hour.  Strain and reduce to desired taste.  You should end up with about 1½ to 2 cups of good tasting vegetable stock. Other vegetables may be used, but avoid those that are too pungent, such as cabbage.

To prepare the shallot sofrito:  Melt butter in a small stock pot.  Add shallots and garlic and cook over low heat until evenly caramelized, about 45 minutes.  Set aside

To prepare the roasted shiitake mushrooms:  Dice mushroom caps. Using a sauté pan large enough to hold all mushroom pieces in one layer, melt 3 ounces of butter and cook over medium heat until browned and nutty smelling. Add diced mushrooms, seasoning with salt and pepper, and pan roast until evenly browned, about 4-6 minutes.

To prepare the cauliflower:  Blanch in boiling salted water for 30 seconds. Melt  one ounce of butter in a saute pan over medium-high heat. Add the blanched florets and cook until lightly browned. Set aside, keeping warm.

To cook the ravioli: Prepare according to package directions.

To finish the dish:   Add the reduced vegetable stock and roasted shiitake mushrooms to the cauliflower and cook over medium-high heat to reduce the sauce a bit more and to mingle the flavors.  Add shallot sofrito.  Add the cooked ravioli and bind the sauce with remaining butter.  Sprinkle with chopped parsley and divide into four warm plates.  Garnish by grating a little purple cauliflower over the dish and by adding fresh truffle shavings, if desired.  Serve immediately.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »