Ode to Fungi – poco-cocoa

Ingredients

• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 2 medium shallots, thinly sliced crosswise
• 8 ounces cremini mushrooms, sliced
• 5 ounces shiitake mushroom caps, sliced
• 1/2 cup dry white wine
• 1/2 teaspoon salt
• Freshly ground black pepper
• 1/2 cup coarsely chopped fresh flat-leaf Italian parsley
• 1 (16- to 20-ounce) package fresh or frozen four-cheese ravioli (I used Buittoni Lite)