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Mushroom Ravioli

by Keith Brunell, Dallas, TX | Written on December 8, 2011

The Mushroom Ravioli is back! As most of you have noticed, we recently removed the mushroom ravioli from our menu in August. From now until January 4 we are featuring the Mushroom Ravioli on our Chef’s Specials menu! For those of you that cannot make it in before January 4, here is the recipe to make at home.

Mushroom Filling – Serves 12
INGREDIENTS:
4 lbs Mushrooms
1 lb Spanish Onion, diced
4 oz Butter
1/2 tsp Fresh Thyme
1/2 oz Garlic, finely minced
8 oz Heavy Cream
10 oz White Wine
12 oz Asiago Cheese, aged and grated
Salt & Pepper (to taste)
Fresh Egg Pasta (see recipe)
Cream Sauce (see recipe)

COOKING INSTRUCTIONS:
1. In large, heavy bottomed skillet melt the butter and add the diced Spanish onion and sauté until golden brown. Add thyme and garlic and sauté without browning.
2. Add the mushrooms, wine, cream and salt and pepper. Reduce until almost dry.
3. Turn off heat and add asiago cheese, mixing well. Correct seasoning with salt and pepper. Puree into pulp using a food processor.
4. Cool filling.
5. Prepare pasta dough according to attached recipe.
6. Fill raviolis with approximately 1 ounce of filling.

Fresh Egg Pasta Dough – Mushroom Ravioli – Serves 12
INGREDIENTS:
3 Cups All-Purpose flour
1/2 Cups Semolina flour (or cake flour)
5 Whole eggs
5 Egg yolks
1 Tsp Olive oil
Pinch of salt

COOKING INSTRUCTIONS:
1. 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.
2. Knead the pasta dough on a flat, floured surface, dusting with semolina flour (or cake flour).
3. Cut dough into 6 equal portions and let rest for 30 minutes.
4. 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.
5. Take 1 oz. of filling and place approximately 1 inch apart.
6. Fold dough over and cut into squares (may have excess dough).
7. Seal raviolis.

NOTES: It is important to work with pasta in a semi cool place. If past dough is dry add moisten hands with minimal water to soften dough.

Cream Sauce – Mushroom Ravioli al Forno – 1 QT
INGREDIENTS:
2 Tbsp Olive Oil
1/4 Cup Spanish Onion, diced 1/2”
4 Garlic Cloves, crushed
1 pinch Dry Thyme
1 Bay Leaf
1/2 Cup White Wine
Qt Heavy Cream
Salt and pepper (to taste)

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

SERVING INSTRUCTIONS:
1. Heat cream sauce (see recipe) in large sauté pan.
2. Place 36-42 mushroom raviolis in large amount of salted boiling water. Cook for 2 minutes after water returns to a boil.
3. Add cooked ravioli to sauté pan. Turn off heat and gently toss in the sauce.
4. Sprinkle 1/4 cup grated parmesan cheese over top.
5. Garnish with chopped parsley and serve.

Click here to print recipe!

  • http://twitter.com/jeffreystinson Jeffrey Stinson

    This is my favorite item at Maggiano’s.  I couldn’t believe that it was removed from the menu.  THANK YOU for the early Christmas gift!

  • http://www.facebook.com/profile.php?id=514239411 Tiffany Alvarez

    I’m making this! My favorite from Maggiano’s. 

  • Imani Harvey

    I missed this!!!! I sure wish it would come back permanently. Will there be another promotion with it coming back soon? I sure hope so!

  • Deb L

    This is my all time favorite. Please bring it back full time!

  • Janice

    Yes, please bring it back permanently!  My favorite dish at Maggiano’s and fire that idiot that removed it from the menu

  • http://www.teapartybr.wordpress.com/ Karina Kimie

    Thanks for sharing it! I lived in CO for a year to study.
    Now I’m back in Brazil and I really miss this ravioli! I will try to make it! :D

  • sarah

    We’re glad we could bring a little taste of Maggiano’s to Brazil for you! Enjoy!

  • http://www.facebook.com/people/Josh-Raymer/100003560933804 Josh Raymer

    Why is this temporary?  This is my favorite dish at Maggiano’s, and if it stops being served on January 4th, I’ll stop dining at Maggiano’s on January 4th.

  • http://www.facebook.com/people/Josh-Raymer/100003560933804 Josh Raymer

    Why is this temporary?  This is my favorite dish at Maggiano’s, and if it stops being served on January 4th, I’ll stop dining at Maggiano’s on January 4th.

  • Pjohnson1236

    Until the mushroom ravioli was taken off the menu, my husband and I ate at Maggiano’s several times a year. We haven’t been back since it was removed. We especially looked forward to a post-Christmas celebration every year at Maggiano’s. This is so disappointing. Please bring this dish back!!

  • Justin Bono

    We used to go to Maggiano’s 8 to 10 times a year. My
    love for this dish was so great that, as others have stated, when they stopped
    serving Mushroom Ravioli we stopped going. Fortunately we have found another
    fine Italian restaurant that serves them. I wonder how much business the decision
    to remove this dish has cost them.

  • http://blog.maggianos.com/2013/04/mushroom-ravioli-recipe/ Maggiano’s Chef’s Table

    [...] Mushroom Filling – Serves 12 Ingredients 4 lbs Mushrooms 1 lb Spanish Onion, diced 4 oz Butter 1/2 tsp Fresh Thyme 1/2 oz Garlic, finely minced 8 oz Heavy Cream 10 oz White Wine 12 oz Asiago Cheese, aged and grated Salt & Pepper, to taste Fresh Egg Pasta Cream Sauce [...]

  • Dan Halfeldt

    Please bring this dish back! It’s my wife’s favorite. She is not interested in going back to your restaurant until you bring it back. I thought she was crazy, but it seems there are several other diners who feel the same way.

  • Nate

    Making this right now. The smell of the filling is mesmerizing.

  • Peggy Dolomont

    Well since I dont Live in TX I live in Maine I can not complain as it seems everyone else is…I will say, THANKS for sharing this recipe!!! I can see what people are missing! These are DELISH!! It took me 8 hours to make them and then the sauce…good thing I have a lot of them! But… even if I didnt they were worth the 8 hours of labor and BOY THAT SAUCE is scrumptious! They would be fine with a plain Alfredo Sauce but this is just the BOMB!!! Thanks again for being willing to share the recipe!!! I wish all restaurants were this nice with their recipes!!

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