How to make MAGGIANO'S LITTLE ITALY'S | Mushroom Ravioli al Forno

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese provides a similar texture with fewer calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Provolone can be more affordable while still melting well.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano offers a similar flavor at a lower cost.

mushroom ravioli

🥗Healthier: spinach ravioli

💰Cheaper: cheese ravioli

Cheese ravioli can be less expensive while still being delicious.

Heat 1 tablespoon of olive oil in a heavy bottom pan over medium heat until shimmering.

Add 1/8 cup of diced Spanish onion and cook until translucent, about 3-4 minutes, without browning.

Add 2 large crushed garlic cloves, 1 sprig of fresh thyme, and 1 bay leaf; cook until onions are translucent.

Slowly add 1/4 cup of dry white cooking wine and let it cook out.

Add 2 cups of heavy whipping cream, 2 pinches of kosher salt, and 2-3 cranks of cracked black pepper; simmer for about 5 minutes, stirring frequently.

Strain the cream mixture through a fine mesh sieve and set aside to keep warm.

In a large sauté pan, melt 3 tablespoons of butter over medium-high heat.

Add 1 cup of diced Spanish onion and cook until golden brown.

Add 3 large chopped garlic cloves and 1 tablespoon of chopped fresh thyme; sauté for 1 minute.

Add 16 ounces of chopped Bella mushrooms and sauté for 1-2 minutes.

Pour in 1/3 cup of dry white wine and 1/3 cup of heavy whipping cream, then add 1 teaspoon of kosher salt and 1/2 teaspoon of cracked black pepper; simmer until the liquid has cooked off.

Turn off the heat and fold in 4 ounces of freshly grated asiago cheese; set aside to cool.

If using lasagna sheets, beat the white of 1 egg and cut circles from the sheets using a 1/2 cup measuring cup.

Place 1 tablespoon of mushroom filling on each circle, brush egg white around the edges, and fold to seal tightly.

For wonton wrappers, follow the same process but be more careful when sealing due to their thinner texture.

In a large stockpot, add 1.5 inches of water and 2 pinches of salt; bring to a simmer.

Carefully drop the ravioli into the simmering water one by one; cook lasagna sheet ravioli for 2-2.5 minutes until they float.

Remove the ravioli with a slotted spoon and place them in an oven-safe casserole dish.

For wonton wrappers, cook for about 1.5 minutes until they float; repeat until all ravioli are cooked.

Set the oven rack to the top and preheat to broil.

Pour the cream sauce over the ravioli and sprinkle with freshly grated Parmesan cheese.

Broil until the cheese is slightly brown and bubbly; remove from the oven.

Sprinkle with fresh chopped Italian parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens