Cheese Ravioli With Mushroom Ragu Olive Garden Copycat Recipes

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CHEESE RAVIOLI WITH MUSHROOM RAGU (OLIVE GARDEN COPYCAT)



Cheese Ravioli With Mushroom Ragu (Olive Garden Copycat) image

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

1/2 cup Spanish onion, diced
1/2 cup fresh carrot, diced
1/2 cup fresh celery, diced
2 tablespoons sweet butter
6 ounces pancetta, diced in 1/4-inch cubes
1/2 lb beef tenderloin, diced in 1/2-inch cubes
6 garlic cloves, chopped
1/2 lb domestic mushroom, sliced
1/2 cup shiitake mushroom, sliced and de-stemmed
1/4 lb portabella mushroom, cubed
salt, to taste
fresh cracked pepper, to taste
1 cup dry white wine
1 cup chicken broth
14 1/2 ounces diced tomatoes
1/4 cup sweet butter
1 lb square cheese ravioli, cooked according to package directions
parmesan cheese, grated
fresh parsley

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)



Cheese Ravioli With Fresh Vegetables (Olive Garden Copycat) image

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

1 lb mini round cheese ravioli, cooked according to package directions
1/4 cup extra virgin olive oil
1 fresh garlic clove, chopped
2 (7 ounce) jars roasted red peppers, sliced in strips
1 medium whole fresh zucchini, sliced in half moons
1/2 cup black olives, sliced
1 cup chicken broth
parmesan cheese, grated, to taste
fresh parsley, chopped, for garnish
salt, to taste
fresh ground black pepper, to taste

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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