Maggiano’s Inspired Mushroom Ravioli Recipe

Mushroom ravioli is one of Maggiano’s most beloved dishes, known for its rich flavors and comforting texture. This recipe allows you to recreate a restaurant-quality experience at home, bringing the essence of Italian dining to your kitchen.

The maggiano’s mushroom ravioli recipe features a creamy mushroom filling enveloped in delicate pasta, topped with a velvety sauce that elevates the dish. With fresh ingredients and simple techniques, you can impress family and guests alike.

Delicious Mushroom Ravioli Recipe

This mushroom ravioli is filled with a rich mixture of sautéed mushrooms, Parmesan cheese, and cream, creating a decadent filling. The dish is complemented by a smooth sauce that enhances the flavors of the filling. The recipe takes about 1 hour from start to finish and serves 4 people.

Ingredients

• For the Ravioli Dough:
• 2 cups all-purpose flour
• 3 large eggs
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• For the Mushroom Filling:
• 2 cups fresh mushrooms, finely chopped
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 2 cloves garlic, minced
• 1 tablespoon fresh herbs (such as thyme or parsley), chopped
• Salt and pepper to taste
• For the Sauce:
• 1/2 cup unsalted butter
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions

1. Prepare the Dough: In a large bowl, mix the flour and salt. Make a well in the center and add the eggs and olive oil. Gradually combine the flour with the wet ingredients until a dough forms. Knead for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
2. Make the Filling: In a skillet, melt butter over medium heat. Add the chopped mushrooms and garlic, sautéing until the mushrooms are browned and moisture has evaporated (about 5-7 minutes). Stir in the cream, Parmesan, herbs, salt, and pepper. Cook for another 2-3 minutes until thickened. Let cool.
3. Roll Out the Dough: Divide the rested dough into four pieces. Roll out each piece on a floured surface until thin (about 1/16 inch). Use a pasta machine for even thickness if available.
4. Assemble the Ravioli: Place a teaspoon of filling on one sheet of dough, spacing them about 2 inches apart. Moisten the edges with water, then place another sheet of dough on top. Press down around each filling to seal. Cut into squares or circles using a knife or ravioli cutter.
5. Cook the Ravioli: Bring a large pot of salted water to a boil. Add the ravioli and cook for 3-4 minutes or until they float to the surface. Remove with a slotted spoon.
6. Prepare the Sauce: In a saucepan, melt the butter over medium heat. Stir in the cream and Parmesan, seasoning with salt and pepper. Cook until the sauce thickens slightly.
7. Serve: Plate the ravioli, drizzling with sauce and garnishing with chopped parsley. Pair with a glass of white wine, such as Pinot Grigio or Chardonnay.

Cook and Prep Times

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour

Nutrition Information

• Servings: 4 servings
• Calories: 450kcal
• Fat: 25g
• Protein: 12g
• Carbohydrates: 45g