Craving a restaurant-quality meal without the restaurant prices? Then look no further! This recipe recreates the rich, earthy flavor of Maggiano's famous mushroom ravioli, bringing the deliciousness of a fine Italian dining experience straight to your kitchen. It's easier than you think to make this comforting and satisfying dish, perfect for a quick weeknight dinner or a special occasion. This easy recipe is a celebration of homemade cooking, resulting in a healthy and delicious meal the whole family will adore.
Ingredients:
This recipe yields approximately 4 servings.
For the Filling:
- 1 tablespoon olive oil
- 1 pound cremini mushrooms, finely chopped
- 1/2 pound shiitake mushrooms, finely chopped
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1/4 cup dry white wine
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon nutmeg
- Salt and freshly ground black pepper to taste
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
For the Pasta:
- 1 pound fresh pasta sheets (or your favorite pasta dough recipe)
- Egg wash (1 egg beaten with 1 tablespoon water)
For the Sauce:
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
Instructions:
Making the Mushroom Filling:
- Heat olive oil in a large skillet over medium heat. Add the chopped onions and sauté until softened, about 5 minutes.
- Add the cremini and shiitake mushrooms and cook until they release their moisture and brown slightly, about 8-10 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the white wine and let it simmer for a few minutes until slightly reduced.
- Remove from heat and stir in the parsley, nutmeg, salt, pepper, ricotta cheese, and Parmesan cheese. Let the mixture cool completely.
Assembling the Ravioli:
- Lay out the pasta sheets on a lightly floured surface.
- Using a 2-inch cookie cutter or a knife, cut out circles from the pasta sheets.
- Place a spoonful of the mushroom filling in the center of each circle.
- Brush the edges of the pasta with egg wash.
- Fold the pasta over the filling to form a half-moon shape, pressing firmly to seal the edges. Use a fork to crimp the edges for a decorative touch.
Cooking the Ravioli:
- Bring a large pot of salted water to a boil.
- Gently drop the ravioli into the boiling water.
- Cook for 3-4 minutes, or until they float to the surface and are cooked through.
Making the Sauce:
- While the ravioli are cooking, melt butter and olive oil in a saucepan over medium heat.
- Stir in the heavy cream and Parmesan cheese.
- Season with salt and pepper to taste. Simmer until the sauce slightly thickens.
Serving:
- Drain the cooked ravioli and add them to the creamy Parmesan sauce.
- Toss gently to coat.
- Serve immediately, garnished with extra Parmesan cheese and fresh parsley, if desired.
Tips and Variations:
- For a richer flavor, use a combination of different types of mushrooms, such as oyster mushrooms or portobello mushrooms.
- If you don't have fresh pasta sheets, you can use store-bought dried ravioli pasta sheets. Adjust cooking time accordingly.
- Add a pinch of red pepper flakes to the filling for a touch of spice.
- For a vegetarian version, omit the white wine. Use vegetable broth instead.
- Feel free to experiment with different cheeses in the filling and sauce. Asiago or Pecorino Romano would be delicious additions.
Nutritional Information (per serving, approximate):
Calories: Approximately 450-500 Fat: 25-30g Protein: 15-20g Carbohydrates: 40-50g
This homemade Maggiano's-inspired mushroom ravioli recipe offers a fantastic quick dinner idea and a delicious alternative to takeout. Enjoy the process of creating this healthy and satisfying meal, perfect for impressing family and friends. The best recipes often come from the heart, and this one is no exception.