Chef #459292's Note:
I wasn't in the mood for marinara sauce on my ravioli, so I made this up, inspired by Olive Garden's Portabella Mushroom Ravioli, which is one of my favorites. When his ravioli was gone, my husband tried to lick his plate, but I wouldn't let him! It was delicious, quick and easy! Not exactly like Olive Garden's, but it was equally delicious!
My Private Note
Units: US | Metric
- 1 tablespoon olive oil
- 2 tablespoons butter
- 8 ounces baby portabella mushrooms, sliced
- 1 medium onion, coarsely chopped
- 3 garlic cloves, sliced
- 1 tablespoon flour
- 1 cup low sodium chicken broth
- 1 cup dry white wine
- 2 tablespoons parmesan cheese, grated
- 1 dash ground nutmeg
- 1/4 teaspoon dried sage
- 1 dash ground marjoram
- 1/4 teaspoon ground thyme
- 1/2 teaspoon kosher salt
- fresh ground pepper
- 1/4 cup 1% low-fat milk
- 1 (24 ounce) package frozen cheese ravioli, cooked as directed on package
- fresh diced tomato, thinly sliced scallions, and grated Parmesan for garnish
- 1Heat 10-12" saucepan over medium-high heat.
- 2Add oil and melt butter.
- 3Add mushrooms, onions, and garlic and saute until mushrooms are browned and onions soft, being careful not to scorch the garlic.
- 4Sprinkle in 1 Tbps flour and stir, cooking for 1-2 minutes.
- 5Add chicken broth, wine, 2 Tbsp grated parm, nutmeg, marjoram, sage, thyme, salt and pepper and stir until smooth.
- 6Reduce heat to medium and reduce for 2-3 minutes.
- 7Stir in milk and return to bubble.
- 8Serve over cooked ravioli and garnish with fresh chopped tomato, sliced scallions, and grated Parmesan cheese.
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Nutritional Facts for Cheese Ravioli With Portabella Mushroom Sauce
Serving Size: 1 (261 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 193.7
- Calories from Fat 94
- Total Fat 10.5 g
- Saturated Fat 4.7 g
- Cholesterol 18.2 mg
- Sodium 329.5 mg
- Total Carbohydrate 11.1 g
- Dietary Fiber 1.4 g
- Sugars 3.7 g
- Protein 4.8 g
The following items or measurements are not included:
frozen cheese ravioli