Olive Garden Ravioli Di Portobello / Portabella Mushroom Ravioli

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.

• Ready In: 1 hr 15 mins
• Serves: 2-4
• Yields: 20 ravioli

Ingredients

• Filling

• 12 -16  ounces portabella mushrooms, finely chopped
• 1  small onion, diced
• 1⁄4 cup butter
• 1  dash  salt & pepper

• Ravioli Dough

• 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

• Garnish

•  chopped green onion
•  diced tomato

Directions

1. Filling:
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. Ravioli Dough:
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. Roll out on a floured surface to ¼ inch thickness. If dough is sticky, sprinkle with flour.
6. Using a biscuit cutter or small glass, cut 3-inch circles from the dough.
7. Place a spoonful of the mushroom and onion mixture in the center of the circle and top with another circle of dough.
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. 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. Keep hot in a covered dish. Drizzling with a little butter or oil will prevent them from sticking to one another.
11. Sun Dried Tomato Sauce:
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. Add cut up smoked Gouda cheese and the chopped sun dried tomatoes. Heat until cheese is completely melted.
14. Serving:
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.