Olive Garden Ravioli Di Portobello Sauce Recipe 55

OLIVE GARDEN RAVIOLI DI PORTOBELLO / PORTABELLA MUSHROOM RAVIOLI

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)

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

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.

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

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.

OLIVE GARDEN TOASTED RAVIOLI

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.