Tag Archives: gluten-free pasta

Maggiano’s shares GF ravioli dish recipe!

Utterly irresistible gluten-free ravioli special at Maggiano's
Utterly irresistible gluten-free ravioli special at Maggiano’s

I recently tasted a wonderful gluten-free ravioli dish that Maggiano’s is serving as part of its Make-a-Wish promotion going on through July 8 at all locations (read more here).  I was curious as to how they got that pasta so toothsomely good. Jeff Mann,* Research & Development chef for Maggiano’s nationwide, was gracious enough to share the recipe for the dish and talk about how he developed it. He also talked about how they developed the GF pasta, but he didn’t share that recipe. No matter. I guarantee, if you put together a pasta dish with this sauce, vegetable accompaniment and topping, it’s going to knock your socks off no matter what kind of pasta you use. The Mascarpone/truffle oil cheese topping alone is delightfully flavorful.

Considering that Maggiano’s is a scratch kitchen, these recipes show you the impressive amount of love and care that go into the preparation of their menu items. I’m ready to go for dinner right now! Herewith, the recipes for items that go with the raviolis (or other pasta):

Spring Vegetable Ingredients:

  • 4 Tbsp olive oil
  • 1 large yellow bell pepper, diced ½”
  • 1 large red bell pepper, diced ½”
  • 1 medium carrot, diced ½”
  • Salt and pepper to taste
  • 8 stalks asparagus, sliced on a bias ½ “pieces
  • 1 small leek, diced ½”


Preheat your oven to 375˚. Once you have diced your yellow and red peppers place in a small bowl, toss with olive oil and season with salt and pepper. Place on a baking tray and cook for approximately 10-12 minutes or until there is slight char to the peppers. Remove from oven and reserve until the rest of the vegetables are ready.

Place a pot of cold water on stove on high heat. Season water with salt to add flavor to your carrots and asparagus. Once the water has come to a boil, place asparagus in boiling water and cook for 2-3 minutes depending on how thick the asparagus is. Once the asparagus is al dente place in an ice bath to stop the cooking process. While asparagus is cooling in ice bath place diced carrots in same boiling water and cook for 1 minute. Place carrots in water bath to stop the cooking process. Once asparagus and carrots are cool place in a bowl and reserve.

Cut one small leek in half lengthwise. Then split the leek in half lengthwise again. Cut into ½” pieces. You want to use some of the green part for flavor. Rinse leeks very good to remove all dirt. Place clean leeks in same bowl as carrots and asparagus, then add roasted peppers that have cooled reserve.

Parmesan Broth Recipe

  • 4 cups gluten-free chicken stock
  • 1 Tbsp corn starch (plus 2 Tbsp water to mix)
  • 1 cup small diced Parmesan cheese, about ¼ “
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 4 whole black peppercorns


Place gluten free chicken stock in a medium sauce pot add fresh thyme, bay leaf and black peppercorns and place on stove on a medium high heat and bring to a simmer. While stock is heating place 2 Tablespoons of cold water in a small bowl with the cornstarch and mix together so corn starch dissolves. Once stock has come to a simmer add corn starch water mixture to stock and continue to cook for 2-3 minutes or until slightly thickened. Turn off burner and slowly add small diced Parmesan cheese and mix until all cheese has melted into the chicken stock.

Strain the broth making sure to remove bay leaf, thyme and whole peppercorns, reserve broth.

Truffle Mascarpone Recipe

  • ½ cup cream cheese, room temperature
  • ½ cup Mascarpone cheese
  • 2 Tbsp white truffle oil
  • ¼ tsp kosher salt
  • 1/8 tsp fresh ground pepper


Place softened cream cheese and Mascarpone in a mixing bowl and mix until incorporated. Add white truffle oil, salt, and pepper. Continue to mix until everything is incorporated, reserve.

Additional ingredients

  • 28 pieces gluten-free cheese ravioli or gluten-free pasta of choice
  • 4 Tbsp butter
  • 4 Tbsp sun-dried tomatoes
  • ¼ cup fresh chopped basil

Finishing Dish

Place Parmesan broth in a large sauté pan and place on medium high heat. Add butter; once butter has slightly melted add your gluten-free raviolis. (Make sure they are not frozen and have thawed in your refrigerator. If you can’t find gluten-free ravioli you may use any gluten-free pasta of your choice. (Follow cooking instructions for gluten-free pasta on box for cooking). Once broth has come back to a simmer, add your spring vegetables and sun-dried tomatoes and continue to simmer, making sure that the raviolis are not sticking to the bottom. There should be enough of the broth to be able to simmer the ravioli or pasta to cook all the way through. Once heated all the way through, turn off heat. Add fresh chopped basil and mix to incorporate. Place ravioli or pasta on a large platter or you may divide into 4 different plates. Evenly distribute the vegetables on top of the pasta. Place 3 to 4 small dollops of the truffle Mascarpone on top of each dish and enjoy.

Maggiano’s gives value – right now GF dishes help Make-a-Wishes

You walk in to the dark-wood-paneled room and hear the strains of a Frank Sinatra song and notice the fresh gladiolas. You inhale the Italian cooking smells and get a warm greeting from the host/ess. People are helping themselves from family-style platters and bowls. It’s gotta be Maggiano’s.

Some of the best gluten-free pasta I've ever tasted.
Some of the best gluten-free pasta I’ve ever tasted.

Chicago’s downtown Maggiano’s, 516 N. Clark at Grand, was the first to open nearly 25 years ago – there are 49 locations now. And right now all of them are participating in a double-barreled promotion called “Eat a Dish for Make-a-Wish.”  They’re featuring a unique, gluten-free pasta dish on two slightly different MaW menus. When you order any dish on these menus, Maggiano’s makes a donation to Make-a-Wish. Nationwide so far, they’ve donated a total of $5 million. Read more on their Make-a-Wish blog.

The first menu, good until June 3rd includes these options:

PATRICIA’S CHEESE RAVIOLI – uniquely delicious gluten-free pasta with a lovely texture – hard to achieve with gluten-free. Loved the  Truffle Mascarpone cheese topping. The dish is named for Patricia because Maggiano’s is sponsoring her wish to travel to Rome, Italy. ***This item comes with the “Take a dish for tomorrow” deal (see below).
GRILLED JUMBO SHRIMP – cooked just right, with arugula, lemon and Tuscan potatoes
CRÈME BRÛLÉE TRIO – absolutely lovely, chocolate, traditional and honey. Num to all three.

Drinks include “Wish Lemonade” (peach and pomegranate infused) and a potent and tasty white Moscato-based Sangria flavored with pineapple, strawberry and cantaloupe and spiked with vodka. These are both excellent; the fruit flavoring is just enough to make it refreshing without being too sweet. Watch out for the Sangria; it does have a kick!

Available June 4 through July 8 is a similar menu except the shrimp will be served  with sweet corn relish and honey glaze, and gluten-free Flourless Chocolate Cake replaces the crème brulée trio. By the way, all Maggiano’s chefs are more than happy to discuss special diet needs with any guest, and they go out of their way to accommodate whatever you need.

***Maggiano’s offers a really good deal that I didn’t know about. Any guest who orders a pasta dinner gets the option to take home another order of pasta to eat at home the next day! Talk about value for your dollars. This is a painless way to donate to a worthy cause and enjoy some good food – two days in a row!

Also, be aware that Maggiano’s has lots of dark-wood-paneled rooms for private parties, business meetings and banquets. I’ve been there for a number of those events and they always do a great job.