Inez Ribustello, owner of On The Square Restaurant and Wine and Tarrboro Brewing Company pairs U2’s “Electrical Storm” with her husband’s Wild Mushroom Ravioli.

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

wonton skins

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.