Olive Garden Ravioli Di Portobello Portabella Mushroom Ravioli Recipe 395

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OLIVE GARDEN RAVIOLI DI PORTOBELLO / PORTABELLA MUSHROOM RAVIOLI



Olive Garden Ravioli Di Portobello / Portabella Mushroom Ravioli image

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.

Provided by Chele B

Categories     < 4 Hours

Time 1h15m

Yield 20 ravioli, 2-4 serving(s)

Number Of Ingredients 16

12 -16 ounces portabella mushrooms, finely chopped
1 small onion, diced
1/4 cup butter
1 dash salt & pepper
1 1/2 cups flour
2 medium eggs
1/4 cup cold water
1 1/2 teaspoons salt
2 teaspoons baking powder
2 cups milk
1/4 cup butter
1/4 cup flour
8 ounces smoked gouda cheese
3 sun-dried tomatoes, chopped
chopped green onion
diced tomato

Steps:

  • 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.

OLIVE GARDEN RAVIOLI DI PORTOBELLO (PORTABELLA MUSHROOM RAVIOLI) RECIPE - (3.9/5)



Olive Garden Ravioli Di Portobello (Portabella Mushroom Ravioli) Recipe - (3.9/5) image

Provided by sherryl61

Number Of Ingredients 19

FILLING:
14 ounces portabella mushrooms, finely chopped
1 small onion, diced
1/4 cup butter
1 dash salt & pepper
RAVIOLI DOUGH:
1 1/2 cups flour
2 medium eggs
1/4 cup cold water
2 tablespoons olive oil
1 1/2 teaspoons salt
Sun-dried tomato sauce
2 cups milk
1/4 cup butter
1/4 cup flour
8 ounces smoked gouda cheese
3 sun-dried tomatoes, chopped
Green onion, chopped
Tomato, diced

Steps:

  • 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. Drizzle in olive oil and combine. Add water a little at a time, while stirring, until it forms soft dough. Dough should be soft, but not sticky. I like to use my food processor or KitchenAid mixer to combine. Roll out on a floured surface to ¼ inch thickness. If dough is sticky, sprinkle with flour. I have a pasta roller attachment so I use that instead to roll sheets of ravioli dough. Using a biscuit cutter or small glass, cut 3-inch circles from the dough. If you want less waste, you can cut them into squares instead or use a ravioli frame. 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.

OLIVE GARDEN RAVIOLI DI PORTOBELLO



Olive Garden Ravioli di Portobello image

Olive Garden Ravioli di Portobello was the mushroom ravioli dish that Olive Garden served with a creamy sundried tomato sauce! Portobello lovers you have yet to try this cheesy sun-dried tomato concoction!

Provided by Alyona Demyanchuk

Categories     Main Dish

Time 18m

Number Of Ingredients 11

18 oz mushroom ravioli
4 tbsp butter
2 cloves garlic ((crushed))
2 tbsp sun-dried tomato paste
1/2 cup chicken broth
1 cup heavy cream
2 tbsp flour
1/3 cup parmesan cheese
1/4 cup fontina cheese ((can use Gouda or Monterey Jack cheese))
1 tomato ((diced))
1 tsp dried parsley

Steps:

  • Cook ravioli to package instructions. Rinse with cold water and toss in 2 Tbsp of oil. Set aside.
  • In a saucepan, melt butter. Add garlic and sauté until fragrant (1 min.) Stir in the flour and stir until light brown. Add in the tomato paste and mix thoroughly.
  • Slowly add in the broth and cream. Stir in the cheeses and mix until melted.
  • Ladle over cooked ravioli and top with dried parsley and diced tomatoes before serving.

Nutrition Facts : ServingSize 1 serving, Carbohydrate 40 g, Protein 17 g, Fat 36 g, SaturatedFat 19 g, Cholesterol 131 mg, Sodium 908 mg, Fiber 3 g, Sugar 2 g, Calories 559 kcal

OLIVE GARDEN RAVIOLI DI PORTOBELLO SAUCE RECIPE - (5/5)



Olive Garden Ravioli Di Portobello Sauce Recipe - (5/5) image

Provided by Shivani

Number Of Ingredients 9

Sun-dried Tomato Sauce
2 cups milk
1/4 cup butter
1/4 cup flour
8 ounces smoked gouda cheese
3 sun-dried tomatoes, chopped
Garnish
chopped green onion
diced tomato

Steps:

  • 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.

CHEESE RAVIOLI WITH PORTABELLA MUSHROOM SAUCE



Cheese Ravioli With Portabella Mushroom Sauce image

I wasn't in the mood for marinara sauce on my ravioli, so I made this up, inspired by Olive Garden's Portabella Mushroom Ravioli, which is one of my favorites. When his ravioli was gone, my husband tried to lick his plate, but I wouldn't let him! It was delicious, quick and easy! Not exactly like Olive Garden's, but it was equally delicious!

Provided by hhorn

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 18

1 tablespoon olive oil
2 tablespoons butter
8 ounces baby portabella mushrooms, sliced
1 medium onion, coarsely chopped
3 garlic cloves, sliced
1 tablespoon flour
1 cup low sodium chicken broth
1 cup dry white wine
2 tablespoons parmesan cheese, grated
1 dash ground nutmeg
1/4 teaspoon dried sage
1 dash ground marjoram
1/4 teaspoon ground thyme
1/2 teaspoon kosher salt
fresh ground pepper
1/4 cup 1% low-fat milk
1 (24 ounce) package frozen cheese ravioli, cooked as directed on package
fresh diced tomato, thinly sliced scallions, and grated Parmesan for garnish

Steps:

  • Heat 10-12" saucepan over medium-high heat.
  • Add oil and melt butter.
  • Add mushrooms, onions, and garlic and saute until mushrooms are browned and onions soft, being careful not to scorch the garlic.
  • Sprinkle in 1 Tbps flour and stir, cooking for 1-2 minutes.
  • Add chicken broth, wine, 2 Tbsp grated parm, nutmeg, marjoram, sage, thyme, salt and pepper and stir until smooth.
  • Reduce heat to medium and reduce for 2-3 minutes.
  • Stir in milk and return to bubble.
  • Serve over cooked ravioli and garnish with fresh chopped tomato, sliced scallions, and grated Parmesan cheese.

OLIVE GARDEN TOASTED RAVIOLI



Olive Garden Toasted Ravioli image

You can make these easily at home by using a package of ravioli. We like to use other types of ravioli for this dish. From Copykat.com (http://www.copykat.com)

Provided by JustaQT

Categories     Toddler Friendly

Time 12m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 (16 ounce) package meat ravioli (fresh or frozen -thaw if frozen)
2 eggs, beaten
1/4 cup water
1 teaspoon garlic salt
1 cup flour
1 cup plain breadcrumbs
1 teaspoon italian seasoning

Steps:

  • Mix water with eggs and beat well, set aside.
  • Mix Italian seasonings and garlic salt with the bread crumbs and set this aside.
  • Measure flour in bowl and set aside.
  • Heat vegetable oil in deep fryer or skillet to 350 degrees for deep frying.
  • Dip ravioli in flour then in the egg wash then in bread crumbs and carefully place in hot oil.
  • Fry until golden, remove from oil and drain.
  • Serve with you favorite marinara sauce.

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