Cheese Ravioli With Mushroom Ragu Olive Garden Copycat Recipes
CHEESE RAVIOLI WITH MUSHROOM RAGU (OLIVE GARDEN COPYCAT)
Make and share this Cheese Ravioli With Mushroom Ragu (Olive Garden Copycat) recipe from Food.com.
Provided by ElizabethKnicely
Categories Weeknight
Time 2h35m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- MELT 2 tablespoons butter in a heavy bottom roasting pan. Add pancetta, beef, onions, carrots, celery, and garlic. Brown on medium-high heat while stirring for about 10 minutes. Add mushrooms and cook 5 minutes more, then season with black pepper. Add white wine, chicken broth and tomatoes.
- SIMMER sauce on medium heat and cook about 2 hours, or until meat is tender. Add 1/4 cup of chilled butter while stirring sauce until butter is completely melted. Taste and adjust seasoning with salt and pepper.
- ADD cooked, drained ravioli to sauce and stir to coat pasta. Place sauced ravioli on serving plate. Top with grated Parmesan and parsley.
- CHEF TIPS:.
- Substitute reconstituted dried porcini mushrooms for domestic mushrooms. Substitute thick bacon for pancetta. Add roasted red peppers to sauce. Add capers or black olives to sauce.
CHEESE RAVIOLI WITH FRESH VEGETABLES (OLIVE GARDEN COPYCAT)
Make and share this Cheese Ravioli With Fresh Vegetables (Olive Garden Copycat) recipe from Food.com.
Provided by ElizabethKnicely
Categories Onions
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- HEAT olive oil over medium heat in saucepan. Add roasted red pepper strips, zucchini moons, garlic and black olives. Cook while stirring for 2 minutes or until the zucchini reaches a desired texture. Add chicken broth and let sauce simmer for 2 minutes. Season with salt and freshly ground black pepper to taste.
- DRAIN cooked ravioli well. Toss ravioli in a smal amount of olive oil to prevent sticking. Add cooked ravioli to sauce. Blend well, allowing sauce to cover ravioli.
- PLACE sauced ravioli on a serving plate. Top with grated Parmesan cheese and parsley.
Nutrition Facts : Calories 175.7, Fat 16.1, SaturatedFat 2.3, Sodium 1672.9, Carbohydrate 6.9, Fiber 2.2, Sugar 1.4, Protein 2.8
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