Olive Garden Ravioli Di Portobello / Portabella Mushroom Ravioli

Recipe by Chele B
READY IN: 1hr 15mins
SERVES: 2-4
YIELD: 20 ravioli
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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