Archive for the ‘Pasta’ Category
Thanks for all of your comments and votes yesterday! Out of almost 1400 comments, the recipe with the most tallies was Our Famous Rigatoni “D”®! We hope you enjoy making this dish!
We couldn’t leave out the lasagna & spaghetti lovers!
Spaghetti & Meatballs Recipe
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As spring turns to summer this week, we are anticipating longer, warmer days and the season’s best ingredients. To celebrate the beginning of the season, we found this recipe that screams Italian summer just for you!
Photo by Faith Durand
1 Meyer lemon, zested and juiced (about 3 tablespoons juice)
½ cup mascarpone cheese
½ teaspoon salt
a few grinds of fresh pepper
¼ teaspoon freshly grated nutmeg
½ pound spaghetti
5 cups (loosely packed) fresh spinach, washed, spun dry, and roughly chopped
½ cup chopped, toasted hazelnuts
Combine the zest, lemon juice, mascarpone, salt, pepper, and nutmeg in a bowl. Whisk to combine.
Bring a pot of water to boil and salt generously. Cook the pasta until al dente, taking it off the heat about 1 to 2 minutes before you would normally remove it. Drain, reserving about 1/2 cup of the pasta water.
Return the pasta to the pot, and set over low heat. Stir in the mascarpone sauce. Add the spinach and toss so that the spinach begins to wilt. Add about 1/4 cup of the pasta water (more if necessary) to keep the sauce fluid but not too watery. Continue to cook and toss until the spinach is cooked. Add the hazelnuts and stir to combine. Serve immediately.
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Even mushrooms get their own day! In the spirit of national Day of the Mushroom, we wanted to resurrect our Mushroom Ravioli recipe. Don’t want to cook? Leave it to us! We invite you to dine with us to try this scrumptious Specialty Pasta.
Mushroom Filling – Serves 12
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
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
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
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 ( you 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
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)
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.
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.
We invite you to join us at Maggiano’s Little Italy for your next meal out or special occasion. We also invite you to like us on Facebook, follow us on Instagram, Twitter and Pinterest, and watch us on YouTube for more recipes and ideas.
By now, you’ve gotten Aglio Butter and White Wine Sauce under your belt, and now it’s time to bring all of your skills together to create one of our favorite Classic Pastas, Bowtie Aglio.
2 ½ lbs bowtie or farfalle pasta
1 Tbsp soybean oil
1 Tbsp salt
1 ½ cups Aglio Butter
8 Tbsp sun-dried tomatoes
1 ½ cups White Wine Sauce
½ lb broccolini
¼ lb spinach
4 Tbsp parmesan, grated
4 Tbsp parmesan, grated, for garnish
Bring water to a boil and add soybean oil and salt. Then add pasta and cook for 5-7 minutes.
Drain (do not rinse) and set aside.
In a sauté pan, heat Aglio Butter for approximately 20 seconds, and then add broccolini, sundried tomatoes, and White Wine Sauce. Bring to a simmer then add the reserved pasta.
Bring back to a simmer and gently fold in 4 Tbsp grated parmesan.
Place in a large bowl and sprinkle with remaining parmesan and serve hot.
Enjoy! Share pictures of your homemade Bowtie Aglio with us. We invite you to join us at Maggiano’s Little Italy for your next meal out or special occasion. We also invite you to like us on Facebook, follow us on Instagram, Twitter and Pinterest, and watch us on YouTube for more recipes and ideas.