Maggiano’s Little Italy specializes in Italian-American cuisine served in a warm and friendly atmosphere. Maggiano’s menu features both classic and contemporary recipes – authentic pastas, signature salads, prime steaks, fresh seafood, regular chef specials and specialty desserts. Maggiano’s 46 locations nationwide offer lunch, dinner, delivery and carryout service. Banquet spaces for special occasions are also available at select restaurants. Maggiano’s is owned and operated by Brinker International, Inc. (NYSE: EAT), one of the world’s leading casual dining restaurant companies, serving more than one million guests daily. Brinker owns or franchises more than 1,600 restaurants in 30 countries and two territories. In addition to Maggiano’s, Brinker owns and operates Chili’s Grill & Bar.

Logo

Logo

Search This Blog

Mushroom Ravioli




MUSHROOM RAVIOLI
Maggiano's Little Italy Recipe

Serves 12

Mushroom Filling:
4 lbs mushrooms
1 lb Spanish onion, diced
8 tablespoons butter
1/2 teaspoon fresh thyme
1 tablespoon garlic, finely minced
1 cup heavy cream
1 1/4 cup white wine
1 1/2 cups Asiago Cheese, aged and grated
salt & pepper (to taste)
fresh egg pasta (see recipe)
cream sauce (see recipe)

In large, heavy bottomed skillet melt the butter and add the diced Spanish onion and saute until golden brown. Add thyme and garlic and saute without browning. Add the mushrooms, wine, cream and salt and pepper. Reduce until almost dry. Turn off heat and add Asiago cheese, mixing well. Correct seasoning with salt and pepper. Puree into pulp using a food processor. Cool filling. Prepare pasta dough according to attached recipe. Fill raviolis with about 2 tablespoons of filling.


Fresh Egg Pasta Dough:
3 cups all-purpose flour
1/2 cup cake flour
5 whole eggs
5 egg yolks
1 teaspoon olive oil
pinch of salt

In a blender, pulse the all-purpose flour, eggs and olive oil until a loose ball of dough is formed. Do not over mix, or dough will become tough. Knead the pasta dough on a flat, floured surface, dusting with flour. Cut dough into 6 equal portions and let rest for 30 minutes. Run pasta dough through the pasta machine. Each and every time it is run through, fold it into thirds. Repeat this process six to eight times until a silky and satiny feel and look is acquired, depending on desired thickness. Take 2 tablespoons of filling and place approximately 1 inch apart. Fold dough over and cut into squares (may have excess dough). Seal raviolis.



Cream Sauce:
2 tablespoons olive oil
1/4 cup Spanish onion, diced
4 garlic cloves, crushed
1 pinch dry thyme
1 bay leaf
1/2 cup white wine
4 cups heavy cream
salt and pepper, to taste

In heavy bottom pot, heat olive oil over medium heat. Add onions, garlic, thyme, bay leaf and lightly saute until onions are translucent. Do not brown. Turn heat to high and add white wine, salt and pepper. Reduce white wine until it’s almost dry. Add heavy cream, bring to a simmer and reduce until slightly thickened. Strain sauce through fine meshed strainer.

To Serve: Heat cream sauce in a large saute pan. Place 36 to 42 mushroom raviolis in large amount of salted boiling water. Cook for 2 minutes after water returns to a boil. Add cooked ravioli to saute pan. Turn off heat and gently toss in the sauce. Sprinkle 1/4 cup grated Parmesan cheese over top. Garnish with chopped parsley and serve.


No comments:

Post a Comment