1/1 Photo of Olive Garden Ravioli Di Portobello / Portabella Mushroom Ravioli
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.
My Private Note
Units: US | Metric
- 12 -16 ounces portabella mushrooms, finely chopped
- 1 small onion, diced
- 1/4 cup butter
- 1 dash salt & pepper
Sun-dried Tomato Sauce
- 2Melt 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.
- 3Ravioli Dough:.
- 4Mix 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.
- 5Roll out on a floured surface to ¼ inch thickness. If dough is sticky, sprinkle with flour.
- 6Using a biscuit cutter or small glass, cut 3-inch circles from the dough.
- 7Place a spoonful of the mushroom and onion mixture in the center of the circle and top with another circle of dough.
- 8Crimp 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.
- 9Drop 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.
- 10Keep hot in a covered dish. Drizzling with a little butter or oil will prevent them from sticking to one another.
- 11Sun Dried Tomato Sauce:.
- 12Melt 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.
- 13Add cut up smoked Gouda cheese and the chopped sun dried tomatoes. Heat until cheese is completely melted.
- 15Arrange 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.
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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