Recipe by Chele D
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.
Top Review by GrEEnEyEdMoMMy1977
This dish is my absolute favorite at Olive Garden and find myself craving it a little more than I can afford, so I wanted to learn to make it myself. I too only made the sauce and bought premade ravioli. Can't say it was a exact match, but it was close enough to make me happy! My 6-year old daughter said i was the best cook in the world after eating it and I walked in on my boyfriend licking his plate! And I don't mean with his finger, he literally had the plate up to his face..lol. Definitely a first. I had quite a bit of sauce leftover, so I'm picking up more raviolis on my way home!!
- 12 -16 ounces portabella mushrooms, finely chopped
- 1 small onion, diced
- 1⁄4 cup butter
- 1 dash salt & pepper
- 1 1⁄2 cups flour
- 2 medium eggs
- 1⁄4 cup cold water
- 1 1⁄2 teaspoons salt
- 2 teaspoons baking powder
Sun-dried Tomato Sauce
- 2 cups milk
- 1⁄4 cup butter
- 1⁄4 cup flour
- 8 ounces smoked gouda cheese
- 3 sun-dried tomatoes, chopped
- chopped green onion
- diced tomato
Directions See How It's Made
- 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.
- Ravioli Dough:.
- 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.
- Roll out on a floured surface to ¼ inch thickness. If dough is sticky, sprinkle with flour.
- Using a biscuit cutter or small glass, cut 3-inch circles from the dough.
- Place a spoonful of the mushroom and onion mixture in the center of the circle and top with another circle of dough.
- 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.
- 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.
- Keep hot in a covered dish. Drizzling with a little butter or oil will prevent them from sticking to one another.
- Sun Dried Tomato Sauce:.
- 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.
- Add cut up smoked Gouda cheese and the chopped sun dried tomatoes. Heat until cheese is completely melted.
- 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.