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    You are in: Home / Recipes / Olive Garden Ravioli Di Portobello / Portabella Mushroom Ravioli Recipe
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    Olive Garden Ravioli Di Portobello / Portabella Mushroom Ravioli

    Olive Garden Ravioli Di Portobello / Portabella Mushroom Ravioli. Photo by Caleighbug13

    1/1 Photo of Olive Garden Ravioli Di Portobello / Portabella Mushroom Ravioli

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    1 hr

    15 mins

    Chele D's Note:

    I found this recipe on the net. I love Olive Garden's Ravioli di Portobello, especially the sauce mmmmm. I have not tried this recipe, and I may be to lazy to make ravioli, unless I use wonton wrappers. I have seen premade mushroom ravioli before, so I plan to keep a look out and make the sauce to go with it. I look forward to trying it as soon as I see some ravioli. I am sure this sauce would be good on anything, including a leather boot, or tennis shoe if you are vegetarian! Enjoy! This recipe makes 15-20 ravioli. Timing is approximate.*UPDATE* Apparently the ravioli dough is no good, so I suggest using wonton wraps or your own dough recipe. I get the Barilla mushroom ravioli, and this sauce is absolutely wonderful.

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    Serves: 2-4



    Units: US | Metric


    Ravioli Dough

    Sun-dried Tomato Sauce



    1. 1
    2. 2
      Melt butter in a pan over medium heat. Sauté onion until soft. Add mushrooms and sauté for two minutes. Reduce heat and let simmer for 5 minutes or until liquid has evaporated and the mushrooms are fully cooked. Set aside.
    3. 3
      Ravioli Dough:.
    4. 4
      Mix dry ingredients and eggs in a bowl. Add water a little at a time, while stirring, until it forms soft dough. Dough should be soft, but not sticky.
    5. 5
      Roll out on a floured surface to ¼ inch thickness. If dough is sticky, sprinkle with flour.
    6. 6
      Using a biscuit cutter or small glass, cut 3-inch circles from the dough.
    7. 7
      Place a spoonful of the mushroom and onion mixture in the center of the circle and top with another circle of dough.
    8. 8
      Crimp the edges with a fork, being sure to completely seal the ravioli. If needed, moisten the edge of the bottom circle with cold water before crimping the top circle over the filling.
    9. 9
      Drop raviolis, a few at a time, into boiling water being careful that they do not touch in the kettle. When the raviolis float to the top, boil for one minute and then remove them with a slotted spoon.
    10. 10
      Keep hot in a covered dish. Drizzling with a little butter or oil will prevent them from sticking to one another.
    11. 11
      Sun Dried Tomato Sauce:.
    12. 12
      Melt the butter in a saucepan. Stir in the flour to make a thick paste. Add cold milk, stirring constantly to prevent any lumps from forming. Cook until the sauce thickens.
    13. 13
      Add cut up smoked Gouda cheese and the chopped sun dried tomatoes. Heat until cheese is completely melted.
    14. 14
    15. 15
      Arrange raviolis on a dinner plate that has a slight indentation. Pour the sun dried tomato sauce over the raviolis so that the raviolis rest in a bed of sauce. Sprinkle chopped green onion and diced tomatoes over the top.

    Ratings & Reviews:

    • on January 19, 2011


      I only made the sauce, and it was way too thick. I used to work at Olive Garden and this was my favorite dish. This recipe was a waste of time and money, very disappointing.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 04, 2011


      I've never had this dish at Olive Garden, and now I know never to order it. Based on the reviews, I used premade Buitoni ravioli and made only the sauce. It wasn't good. Not at all. Though I followed the directions for the sauce exactly, it was so thick I could have just spread it on with a knife instead of pouring it. Thinning didn't help as that diluted the flavor too much by the time it was a sauce consistency. Nobody would eat it - not me, my husband, or my kids. Sorry, I wanted to like this. :(

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 17, 2010

      Thank you, Chele, for sharing this recipe!
      My thoughts are:
      1. For pasta dough, mix 2 cups of flour and 3 room temperature eggs (as fresh as you can find). Mix, then knead until well combined. Cover in plastic wrap and let sit on the counter for 30-60 minutes.
      2. The Olive Garden likely:
      Uses cream instead of milk & butter for the sauce.
      Sautes the ravioli in olive oil after they've been boiled but before serving.
      Adds egg and maybe breadcrumbs to the filling to make it stick together more.
      3. Another step you can take is to mix smooth the gouda and sun-dried tomato sauce in a blender. Then return to saucepan to reheat and further marry the flavors.

      I realize that most of these ideas increase the calories and require more time to execute but it will be worth it!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)


    Nutritional Facts for Olive Garden Ravioli Di Portobello / Portabella Mushroom Ravioli

    Serving Size: 1 (432 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1490.0
    Calories from Fat 828
    Total Fat 92.1 g
    Saturated Fat 56.3 g
    Cholesterol 449.3 mg
    Sodium 3707.4 mg
    Total Carbohydrate 110.3 g
    Dietary Fiber 6.1 g
    Sugars 9.8 g
    Protein 58.0 g

    The following items or measurements are not included:

    salt & pepper

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