My grandson, Aidan, recently celebrated his birthday at Maggiano’s in Kenwood. He ordered the Mushroom Ravioli al Forno and couldn’t stop raving about how scrumptious it was.
Cooking Woes: Recipe vs Video
After searching for a recipe, I stumbled upon a YouTube video. However, following a video is not as simple as reading a recipe for me. Does anyone else feel the same way?
This particular video features a recipe from a chef at Maggiano’s in Wisconsin. Perfect! Knowing that I’ll have to rewind that thing 50 million times if I try to prepare and cook this while following the video, I typed out the ingredients and instructions. Yes, I had to rewind several times, but it’s easier for me to use this process.
This Is Not a One-Pot Meal!
If you’re in search of a quick one-pot meal, this is not the recipe for you.
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As a matter of fact, to make this meal, I used 13 glass prep and mixing bowls, 2 cutting boards, 3 glass measuring cups, 1 plastic measuring cup, 3 sets of measuring spoons, 3 knives, one 1-1/2 inch scoop, a mesh sieve, 2 spatulas, a slotted spoon, 1 large serving spoon, a Dutch oven, a grater, a 2.5-inch cookie cutter, and a pasta maker. ◄ (I have this same pasta maker and it works nicely.) I’ve probably forgotten something.
Al Forno sounds impressive unless you speak Italian, and I don’t, but it just means that food has been baked in an oven. You can find a printable recipe ◄here.
Mushroom Ravioli al Forno
Heat 1 Tablespoon of olive oil over medium heat in a heavy-bottomed skillet.
When the olive oil begins to shimmer, add 1/8 cup diced Spanish onions.
Then, add 2 large garlic cloves that have been crushed.
Remove the leaves from the fresh thyme and sprinkle over the onions and garlic. Add a bay leaf.
Then, stir and cook until the onions become translucent. Don’t brown the onions or garlic.
Slowly stir and pour in a quarter cup of dry white wine. When the white wine is almost completely cooked out of the pan, add 2 cups of heavy whipping cream.
Add 2 pinches of Kosher salt and 1/2 teaspoon of freshly ground pepper.
On low heat, allow the cream mixture to simmer and reduce for 5 minutes, stirring frequently.
Then, strain the mixture through a fine-mesh sieve. Set the cream mixture aside and keep it warm while you make the ravioli.
Ravioli Mushroom Stuffing
Ingredients:
- 16-ounce Baby Bella Mushrooms
- 3 Tablespoons butter
- 1 cup diced Spanish onions
- 3 large cloves garlic – chopped
- 1 Tablespoon fresh Thyme – chopped
- 1/3 cup dry white wine
- 1/3 cup heavy cream
- 1 teaspoon Kosher salt
- 1/2 teaspoon cracked fresh pepper
- 4 ounces shredded Asiago cheese (about 1/2 cup)
- Grated Parmigiana Reggiano cheese
Directions:
First, begin by slicing the mushrooms. (The mushrooms will be chopped in a food processor once cooked and cooled.)
Melt 3 Tablespoons of butter in a large skillet over medium-high heat. Once the butter melts, add 1 cup of diced Spanish onions. Once the onions are golden brown, add 3 large cloves of chopped garlic and 1 Tablespoon of chopped fresh thyme. Saute for 1 minute while stirring.
Next, add the sliced mushrooms and saute for one to two minutes, stirring continuously.
Add 1/3 cup of dry white wine and 1/3 cup of heavy cream. Then, add 1 teaspoon of Kosher salt and 1/2 teaspoon fresh black pepper. Turn the heat down to medium-low and allow the mixture to simmer until the liquid has cooked off. Turn off the heat.
Stir in 4 ounces of Asiago cheese. Set the mixture aside to cool. Once the mixture has cooled, spoon it into a food processor and pulse for 30 seconds.
The Pasta for the Ravioli
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Here are three options to use for the ravioli pasta.
-
- You can use egg roll wrappers.
- Purchase fresh ‘lasagna sheets’ ◄ here.
- Make your own pasta.
As I was making the cream sauce and mushroom filling, my son, Jon-Michael made the fresh pasta. He let the dough relax for 30 minutes and then, he used the pasta maker to create the sheets of pasta.
I bought semolina flour to make the pasta. The semolina flour has a little more tooth to it, which helps the sauce stick to it. Jon-Michael’s pasta was delicious.
To Make the Ravioli
Beat the whites of 1 egg in a small glass bowl.
Lay one of the pasta sheets down flat on your work surface. Use a Ravioli cutter, a 2-1/2 inch cookie cutter, or a metal half-cup measure and cut around it with a knife to make rounds for the ravioli.
Using a finger, dip into the beaten egg white and apply to the edges of two ravioli rounds.
Use a Tablespoon measure or a 1-1/2 inch scoop to scoop the mushroom filling and place it in the middle of one of the pasta rounds. Begin pinching the edge on one side and continue pinching around the outer edges until the entire outer edge is sealed.
Lay each of the ravioli on a piece of parchment paper that has been lightly dusted with flour. To be sure they don’t stick to the parchment paper, turn them over every 15 minutes.
Heat 1-1/2 inches of water in a stock pot or Dutch oven to simmering. Then, gently drop a few of the ravioli into the simmering water with a slotted spoon. At first, they should sink. After a couple of minutes, they will float to the top. Then, remove them to a large casserole dish.
Next, spoon the white sauce over the ravioli. Then, sprinkle freshly grated Parmigiano Reggiano cheese over the top of the ravioli.
Set your oven rack on the top shelf of the oven and turn on the broiler. Set the casserole dish with the ravioli on the rack under the broiler. Remove from the oven when the Parmigiano Reggiano has slightly browned. Top with chopped parsley and serve.
This dish is so good!
Confession Time
I didn’t finish the end of the video until after I made the sauce and the mushroom filling and made 20 of the ravioli. There was a lot of the mushroom filling left in the bowl. It dawned on me that the lady in the video hadn’t said how many ravioli the recipe would yield.
I finished the video. She said the recipe would make 25 – 30 ravioli. What? On top of that, there is also a link to a printable recipe! Geez.
It dawned on me that the mushrooms were from Sam’s and I always remove the plastic wrap before putting them in the fridge. I forgot to weigh the mushrooms and, yes, the package weighed 24 ounces, not 16.
The first night, the ravioli was good. The second night, I added some extra seasoning to the mushroom filling to make up for the extra mushrooms.
We refrigerated the pasta and the remaining filling overnight.
The next time I make this, I’ll make the pasta a day in advance, store it between sheets of parchment in a covered casserole dish, and lay a damp paper towel over the pasta as I make the ravioli—some of the freshly made pasta stuck to the parchment. The pasta refrigerated overnight was much easier to work with.
I learned a lot on this first attempt. We all agreed the dish was much better the second night. I ate four and Dave and Jon-Michael ate all of the remaining 26.
Hopefully, the next time I make this, the process will go a little more quickly.
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Maggiano's Mushroom Ravioli al Forno
Ingredients
Cream Sauce
- 1 Tablespoon Olive Oil
- 1/8 cup Spanish onions - diced into 1/2-inch pieces
- 2 large Garlic cloves
- 1 large sprig of fresh Thyme
- 1 Bay leaf
- 1/4 cup dry white wine
- 2 cups heavy whipping cream
- 2 pinches Kosher salt
- 1/2 teaspoon Freshly Ground Pepper
Mushroom ravioli
- 16-ounce Baby Bella Mushrooms
- 3 Tablespoons butter
- 1 cup diced Spanish onions
- 3 large cloves garlic – chopped
- 1 Tablespoon fresh Thyme – chopped
- 1/3 cup dry white wine
- 1/3 cup heavy cream
- 1 teaspoon Kosher salt
- 1/2 teaspoon cracked fresh pepper
- 4 ounces shredded Asiago cheese (about 1/2 cup)
- Grated Parmigiana Reggiano cheese
- egg roll wrappers, fresh ‘lasagna sheets’, or homemade pasta
Instructions
The Cream Sauce
Heat 1 Tablespoon of olive oil over medium heat in a heavy-bottomed skillet.
When the olive oil begins to shimmer, add 1/8 cup diced Spanish onions.
Remove the leaves from the fresh thyme and sprinkle over the onions and garlic. Add a bay leaf.
Then, stir and cook until the onions become translucent. Don’t brown the onions or garlic.
Slowly stir and pour in a quarter cup of dry white wine. When the white wine is almost completely cooked out of the pan, add 2 cups of heavy whipping cream.
Strain the mixture into a bowl.
Then, strain the mixture through a fine-mesh sieve. Set the cream mixture aside and keep it warm while you make the ravioli.
Mushroom Filling
First, begin by slicing the mushrooms. (The mushrooms will be chopped in a food processor once cooked and cooled.)
Add 1/3 cup of dry white wine and 1/3 cup of heavy cream. Then, add 1 teaspoon of Kosher salt and 1/2 teaspoon fresh black pepper. Turn the heat down to medium-low and allow the mixture to simmer until the liquid has cooked off. Turn off the heat.
To Make the Ravioli
Beat the whites of 1 egg in a small glass bowl.
Lay one of the pasta sheets down flat on your work surface. Use a Ravioli cutter, a 2-1/2 inch cookie cutter, or a metal half-cup measure and cut around it with a knife to make rounds for the ravioli.
Using a finger, dip into the beaten egg white and apply to the edges of two ravioli rounds
Use a Tablespoon measure or a 1-1/2 inch scoop to scoop the mushroom filling and place it in the middle of one of the pasta rounds. Begin pinching the edge on one side and continue pinching around the outer edges until the entire outer edge is sealed.
Lay each of the ravioli on a piece of parchment paper that has been lightly dusted with flour. To be sure they don’t stick to the parchment paper, turn them over every 15 minutes.
Heat 1-1/2 inches of water in a stock pot or Dutch oven to simmering. Then, gently drop a few of the ravioli into the simmering water with a slotted spoon. At first, they should sink. After a couple of minutes, they will float to the top. Then, remove them to a large casserole dish.
