Oyster mushroom and smoked Gubeen ravioli with sage and paprika butter

Preparation info

  • For

    four to six

    • Difficulty

      Medium

Appears in

The Café Paradiso Cookbook

The Café Paradiso Cookbook

By Denis Cotter

Published 1999

  • About

Gubeen is a semi-soft cheese made in West Cork. It makes a perfect partner for oyster mushrooms because it is so delicately smoked. Don’t substitute a cheese with a strong smoky flavour. This quantity should make enough for twelve giant ravioli, 8cm square, and at two parcels each, is a generous starter. Feel free to make more, smaller, ravioli if you prefer. We use thin sheets of spinach pasta for this, purely for the colour contrast with the red-orange butter. We’ve also been blessed with