Best 8 Olive Garden Ravioli Di Portobello Portabella Mushroom Ravioli Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Craving Italian tonight? Look no further than the Olive Garden Ravioli di Portobello! This delectable dish features tender portobello mushroom ravioli bathed in a creamy Parmesan sauce, topped with juicy shrimp, succulent sun-dried tomatoes, and a blend of three cheeses. Dive into a symphony of flavors with every bite. But that's not all! This article also offers a delightful collection of recipes to tantalize your taste buds. From the classic Ravioli al Formaggio to the hearty Ravioli di Carne, discover a world of pasta perfection. Get ready to embark on a culinary journey that will leave you craving more!

Here are our top 8 tried and tested recipes!

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 / 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.

ROASTED PORTOBELLO WITH CARAMELIZED ONION RAVIOLI



Roasted Portobello with Caramelized Onion Ravioli image

Provided by Food Network

Categories     main-dish

Time 1h15m

Number Of Ingredients 27

1 tablespoon olive oil
1 large white onion diced
1 tablespoon minced garlic
1 pound portobello mushrooms cubed without stems
1/2 cup chicken stock
Salt and pepper, to taste
1 tablespoon fresh chopped parsley
Additional salt and pepper, to taste
Additional olive oil
2 small eggplants
Olive oil and bread crumbs, to coat
Salt and pepper, to taste
4 ounces shredded fresh or processed mozzarella cheese
1 tablespoon Romano cheese
1 tablespoon tomato paste
1 whole egg
Olive oil
2 eggs
2 cups semolina flour
Warm water
Olive oil
Pot of water
1/2 tablespoon salt
10 ounces wilted spinach
Olive oil
Salt and pepper, to taste
1/4 cup heavy whipping cream

Steps:

  • For Filling #1: Preheat oven to 400 degrees. Pour olive oil into a skillet and saute onions and garlic for approximately 2 minutes. Add mushrooms, chicken stock, salt and pepper. Put the mixture in the oven and bake for 30 minutes, stirring every 10 minutes. Once cooked, place the mushroom mixture in a food processor. Add parsley and additional salt and pepper to taste. Then, while machine is running, add enough olive oil to make a smooth filling. Process until pasty, or chunky depending on preference.
  • For Filling #2: Cube 2 small eggplants and then toss with oil and enough bread crumbs to coat. Salt and pepper to taste. Place in a roasting pan and bake in a preheated 400 degree for 45 minutes. After cooking put the eggplant in a mixing bowl and add mozzarella, Romano, tomato paste and whole egg. Mix until all are incorporated into a thick, and somewhat smooth mixture for the filling. Add olive oil to make a paste. Then add additional salt and pepper to taste. Put filling into already made ravioli dough.
  • For Ravioli Dough: Mix eggs and flour, add warm water to soften dough during kneading. Hand kneading is preferred. Knead 5 minutes for elastic consistency. Spread dough and punch out 2.1/2 to3-inch circles, the size of an open soup can. Spoon completed filling into center, leave 1/2-inch perimeter around filling. Place mixture on 1/2 of circle, fold and pinch around circumference. Make sure dough is moist. Wet finger to seal. NO air pockets, must seal tight. Boil pot of water and 1/2 tablespoon salt. Place ravioli in water. Allow to boil 1 minute after they float to the top. Remove from water and place on a plate.
  • For the Spinach Cream Pesto Sauce: Combine ingredients in a food processor and process. Transfer mixture to a saute pan. Heat over low heat and then pour over ravioli's.
  • The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

MUSHROOM RAVIOLI WITH ALFREDO SAUCE



Mushroom Ravioli With Alfredo Sauce image

I made a few alterations to Cyn's Wild Mushroom Ravioli, which are AWESOME. I decided to post mine too!

Provided by manushag

Categories     Vegetable

Time 33m

Yield 4 serving(s)

Number Of Ingredients 17

2 cups mushrooms, sliced
1/4 cup butter
1 shallot, chopped
2 garlic cloves, minced
1/4 teaspoon black pepper
1/4 teaspoon sea salt
1/8 cup white wine
1/2 cup ricotta cheese
1/2 cup grated mozzarella cheese
2 tablespoons grated parmesan cheese
1 package wonton wrapper
water
cornmeal
1 cup cream or 1 cup half-and-half
1/2 cup parmesan cheese
1/2 teaspoon garlic powder
salt and pepper

Steps:

  • Saute shallot and mushrooms in butter.
  • Add garlic, white wine, salt and pepper and reduce for a couple of minutes.
  • Cool and add cheeses.
  • Pulse a few times in food processer.
  • Wet edges of one wonton wrapper.
  • Put a spoonful of filling in center and top with another wonton wrapper. If you need alot, make a triangle with one wrapper and you will end up with about 50 ravioli.
  • Press edges together, trying not to allow any air to remain inside ravioli. I sometimes cut with a 3" round cookie cutter, or you can leave it square.
  • Place on tray sprinkled with corn meal and allow to dry for an hour before dropping in boiling salted water.
  • When ravioli floats it is done. Takes about 3 minutes.
  • In the meantime, Heat up Alfredo Sauce ingredients until cheese melts. I also add any remaining mushroom filling to sauce.
  • Serve and enjoy.

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.

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.

WILD MUSHROOM RAVIOLI



Wild Mushroom Ravioli image

This recipe for homemade ravioli has a yummy twist. Instead of pasta, the creamy mushroom filling is served inside wonton wrappers. From Taste of Home's Light& Tasty.

Provided by KelBel

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

1 cup water
1/2 ounce dried porcini mushrooms
1/4 cup onion, chopped
1 1/2 cups shiitake mushrooms
3 teaspoons butter, divided
2 ounces reduced-fat cream cheese
1/4 teaspoon salt
1/4 teaspoon pepper
32 wonton wrappers
2 cups white button mushrooms
2 garlic cloves, minced
1 cup marinara sauce
2 tablespoons parmesan cheese, shredded
2 tablespoons parsley, minced

Steps:

  • In small saucepan, combine water and porcini mushrooms. Bring to boil. Remove from heat; let stand for 30 minutes. Drain, reserving liquid. Finely chop mushrooms; set aside.
  • In small non-stick skillet, saute onion and shiitake mushrooms in 2 teaspoons butter until tender. Add porcini mushrooms and 1/4 cup soaking liquid. Bring to a boil. Reduce heat; simmer uncovered for 3-5 minutes or until liquid is evaporated. Remove from heat. Stir in cream cheese. salt and pepper. Cool to room temperature.
  • Make sauce: In a samall saucepan, saute button mushrooms and garlic in remaining butter. Add marinara sauce and simmer.
  • Spoon 2 teaspoons of mixture in center of wonton wrapper. Moisten edges with water, all the way to the filling. Top with another wonton wrapper, pressing down around filling to seal. Crimp with fork or pastry wheel. Repeat with remaining filling and wrappers.
  • Bring a large pot of water to a boil. Add ravioli. Reduce heat to gentle simmer and cook 1-2 minutes until ravioli float to the top and are tender.
  • Top with pasta sauce, parmesan and parsley.

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.

Tips:

  • To save time, use store-bought ravioli. Look for varieties filled with portobello mushrooms, spinach, or cheese.
  • If you're using fresh mushrooms, clean them thoroughly and chop them finely. You can also use a food processor to mince them.
  • Don't overcrowd the pan when cooking the ravioli. Cook them in batches if necessary.
  • Use a large skillet or Dutch oven to cook the sauce. This will give the sauce plenty of room to simmer and reduce.
  • Add a splash of white wine or chicken broth to the sauce for extra flavor.
  • Season the sauce to taste with salt, pepper, and garlic powder.
  • Serve the ravioli immediately, topped with the sauce and grated Parmesan cheese.

Conclusion:

Olive Garden Ravioli di Portobello is a delicious and easy-to-make dish that's perfect for a weeknight meal. The combination of portobello mushrooms, spinach, and cheese is rich and flavorful, and the creamy sauce is the perfect finishing touch. With a few simple tips, you can easily make this dish at home and enjoy it with your family and friends.

Related Topics