Olive Garden Recipe: Copycat Ravioli Di Portobello
Filling:
12 - 16 oz Portobello Mushrooms, finely chopped
1 small onion, diced
¼ cup butter
Dash salt & pepper
Ravioli Dough
1 ½ Cups flour
2 medium eggs
¼ cup of cold water
1 ½ teaspoons salt
2 Tablespoons baking powder
Sun-dried Tomato Sauce:
2 Cups milk
1/4-cup butter
1/4-cup flour
8 oz smoked Gouda cheese
3 sun dried tomatoes, chopped
Garnish:
Chopped green onion
Diced tomatoes
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.
Serve with breadsticks and a fresh salad.
Published by Nannette Richford - Featured Contributor in Lifestyle
Nannette Richford is an avid gardener, teacher and nature enthusiast with 4 years experience in online writing and a lifetime of personal journals. As an award winning writer for Demand Studios, Richford has... View profile
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- The secret to Olive Garden's sun dried tomato sauce is smoked Gouda.
- Sun dried tomatoes add flavor and color.
- Garnish with chopped green onion and diced tomatoes.
14 Comments
Post a CommentTrader Joes supplied the Ravioli, and found the ingredients for the sauce. Worked well, less cheese thins the sauce, very close to Olive gardens dish
I made the sauce because I had leftover ravioli from the restaurant. I don't buy cow's milk or real butter, so I used soy milk and margarine instead. I don't know if I didn't measure out the cheese right or what, but it turned into fondue. Any suggestions?
Check page two Deanna, you add the tomato and gouda last.
It seems that this recipes sauce is nott he same one indeed. The person giving it must have left out the important part, of adding or how to ad the sundried tomato and smoked gouda. Am I wrong?
I'm totally going to try this! We're vegetarians and love this at O.G so I'm excited to see how well it tastes homemade. Thanks so much for posting.
it sounds great but i don't see how many it serves...can anyone tell me, please? thanks
The sauce listed in this recipe is not the sauce served with the portabello ravioli at Olive Garden. It is served with a smoked gouda and sun-dried tomato sauce.
Great recipe!
Great recipe!
Sounds delicious, I've never made pasta from scratch.