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."
photo by Diann H. photo by Diann H.
photo by Diann H.
photo by Catherine A. photo by Catherine A.
photo by malmeeks photo by malmeeks
photo by Caleighbug13 photo by Caleighbug13
Ready In:
1hr 15mins
20 ravioli




  • Filling:

  • 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.
  • Serving:

  • 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.

Questions & Replies

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  1. 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.
  2. I can tell you exactly what went wrong with this recipe...I am a classically trained chef having studied in France and Italy. My specialty is sauces and pastries. classic Italian sauces do not use milk, Period! I don't feel a sauce is a white sauce without butter and heavy whipping cream. Furthermore, if, and I mean if, I needed to thin a sauce I would never use pasta water to thin a sauce. The only reason to use pasta water is to make the pasta more adherent to the sauce. If you want to thin a white sauce you would use chicken stock. If you want to thin a red sauce you would use a good Merlot or Cabernet. Where is the salt, the pepper, the garlic, and the nutmeg (anytime you cook with cream or milk you always want to add a 1/4 tsp of nutmeg? If you want to bore your diners to death, by all means, skip the spices. Finally, I see the smoked gouda, where is the fontina. In my professional, you need to read a few books on sauce making before you attempt to make another sauce. Chef Anne, Private chef, St Paul, MN
  3. 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. :(
  4. 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!!
  5. This is just a review for the sauce, as I bought some mushroom ravioli. I made the sauce pretty much exactly as described (perhaps with slightly more or less milk - I didn't use a measuring cup) and it was phenomenal! The sauce came out smoky, creamy, and delicious and was the perfect consistency. I haven't had the Olive Garden dish in a long time so I don't remember exactly how it tastes. However, this sauce was very good, regardless of whether or not it perfectly duplicates the flavor. For those said the sauce was too thick or looked like a ball of snot after adding the cheese, I think you've done something wrong or maybe didn't use real cheese (although Velveeta, the king of fake cheese, melts up very nicely in a roux like this). I did grate the gouda rather than chop it, but I don't think that should make a difference. It's also possible that the folks who said it was too thick just like thin, watery sauce.


  1. Thanks to all the comments and a little common cooking knowledge. I think I've perfected the sauce. Cat's version of Sun-dried Tomato Sauce: 1/4 cup butter 3 1/2 T flour 2 cups milk 3/4 cup heavy cream 6-8 small sun-dried tomatoes packed in oil , chopped extremely fine or run through food processor 1 1/2 T sun dried tomato oil 7 ounces smoked gouda cheese 2 oz parmesan 1/4 cup pasta water *Try adding a garlic clove or two with the butter for added flavor Garnish: chopped green onion Chopped tomatoes Directions: Melt the butter in a saucepan. Whisk in the flour to make a paste and it smells nutty and looks a light golden brown. Add milk, cream, sun-dried tomatoes and oil whisking constantly to prevent any lumps from forming. On medium heat cook until the sauce thickens slightly. Turn heat down to low, add shredded smoked Gouda and parmesan. Whisk on low heat until cheese is completely melted. At this point it will look like one massive booger. With heat on very low add 1/4 c pasta water and use an immersion blender for one min and whisk up the sauce to create a much better texture! *Sauce can also be CAREFULLY poured into a standard blender and returned to the pot on low heat to ensure its warm enough to serve Serving: Arrange mushroom raviolis or tortellini 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.
    • Review photo by Catherine A.
  2. •Used my own dough recipe •added Garlic to the filling(don't recommend) •salted both filling and sauce (recommend lightly on filling but none at all onbthe sauce if you are using salted butter.
  3. I make this all the time and turns out wonderful... I however always use three bridges fresh wild mushroom Ravioli and instead of chunks of gouda cheese i prefer to use Smoky Gouda chesse spread and all that to butter and milk and flour... Always turns out much more creamier and has a hint of smokiness to it..
  4. Thank you, Chele, for sharing this recipe! <br/>My thoughts are:<br/>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.<br/>2. The Olive Garden likely:<br/> Uses cream instead of milk & butter for the sauce.<br/> Sautes the ravioli in olive oil after they've been boiled but before serving.<br/> Adds egg and maybe breadcrumbs to the filling to make it stick together more.<br/>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.<br/><br/>I realize that most of these ideas increase the calories and require more time to execute but it will be worth it!


I am a culinary school graduate now practicing in my home kitchen. I currently teach special education. I have two beautiful girls, 18 and 10, who both drive me nuts in their own special ways ;). I LOVE to cook, but I HATE to clean up. I enjoy trying new foods. I may need to seek help for my recipe addiction. I have more recipes than I could ever use, but you never know when some obscure recipe might come in handy!
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