From Copycat Recipe Guide
Maggiano's Butternut Squash Ravioli
This Maggiano's butternut squash ravioli recipe makes a delightful meatless main course that vegetarians and meat-eaters alike will savor. The dish features ravioli pasta pockets stuffed with a butternut squash mixture, and then finished with brown butter, sun-dried tomatoes, parmesan cheese and amaretti crumbs. This is a simple recipe if you use pre-made pasta dough, but it gets more complicated if you opt to make the ravioli dough from scratch the way it it served in the restaurant.
|Offered by||Maggiano's Little Italy|
|Customer service phone||800-983- 4637|
|Served as||Main dish|
|Main ingredients||Pasta, butternut squash puree, sun dried tomatoes|
|Cooking method||Boiling, frying|
|Similar to||Butternut squash ravioli in browned butter sauce|
Maggiano's Butternut Squash Ravioli Ingredients
- Fresh pasta dough, rolled into wide ribbons
- 1 cup butternut squash puree
- 9 tablespoons butter
- 1 cup sun-dried tomatoes
- 1/2 cup ricotta cheese
- 1/4 cup parmesan cheese
- 2 shallots, minced
- 1 tablespoon olive oil
- 1 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Italian amaretti cookies, crushed
- Salt and pepper to taste
Maggiano's Butternut Squash Ravioli Recipe
- Heat the olive oil and one tablespoon of butter in a large skillet over a medium flame.
- Add the shallots and saute for about a minute. Add the squash puree, nutmeg and ginger, and heat through.
- Add the ricotta cheese and heat through. Salt and pepper to taste.
- Allow the mixture to fully cool.
- Cut the pasta into 3-inch squares.
- Place about a tablespoon of the squash filling into the middle of each square. Fold in half on the diagonal, forming a triangle. Press the edges to seal.
- Bring a large pot of salted water to a boil.
- Boil until the ravioli float to the top and turn pale.
- Heat the rest of the butter in a large skillet.
- Once the butter turns brown, add the ravioli and sun-dried tomatoes.
- Spoon onto serving plates.
- Top with parmesan cheese and amaretti crumbs.
Wonton Squash Ravioli
- If you don't have the time to make your own pasta, try using wonton wrappers. These are often used as a substitute for ravioli, and once they're stuffed and cooked you won't be able to tell the difference.
- If amaretti cookies are too sweet for your palate, try using seasoned Italian bread crumbs as an alternative topping.
Also See: How to Make Olive Garden Cheese Ravioli with Mushroom Ragu, How to Make Buca di Beppo Gnocchi al Telefono, How to Make Maggiano's Tomato Vodka Sauce, How to Make Maggiano's Linguine Shrimp Aglio Olio with Broccoli, How to Make Maggiano's Bruschetta