OLIVE GARDEN RAVIOLI DI PORTOBELLO (PORTABELLA MUSHROOM RAVIOLI) RECIPE - (3.9/5)
Provided by sherryl61
Number Of Ingredients 19
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Antonia Fernandez
[email protected]This recipe is a bit pricey, but it's worth it for a special occasion.
Johnny Manriquez
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this dish.
M Farooq
[email protected]This recipe is a great way to use up leftover mushrooms.
Xojib Janbi
[email protected]I would definitely make this recipe again for a special occasion.
Essence Richmond
[email protected]This recipe was a bit time-consuming, but it was worth it in the end.
Jerry Boy
[email protected]I would recommend serving this dish with a side of roasted vegetables.
Abul Kashem
[email protected]The ravioli were a bit too al dente for my liking, but the sauce was very flavorful.
Hridoy Khan SB
[email protected]This recipe is definitely a keeper! I will be making it again and again.
Canada Canada
[email protected]I had a hard time finding portobello mushrooms, so I used cremini mushrooms instead. The ravioli still turned out great!
MR Selim
[email protected]The ravioli were a bit bland for my taste, but the sauce was delicious.
Mohd Hussaid
[email protected]I made this recipe for a dinner party and it was a hit! Everyone loved the ravioli and the sauce. I would definitely recommend this recipe to anyone looking for a delicious and impressive dish.
Lauretta Major
[email protected]This recipe was easy to follow and the results were delicious. The ravioli were light and fluffy, and the sauce was creamy and flavorful. I would definitely make this again.
Betty Agaviezor
[email protected]I followed the recipe exactly and the ravioli turned out amazing! The sauce was flavorful and the mushrooms were cooked to perfection. My family loved it and I will definitely be making this again.
Ashar Hussain
[email protected]This ravioli dish was an absolute delight! The portobello mushrooms added a rich, earthy flavor that complemented the creamy sauce perfectly. The ravioli were cooked to perfection, with a tender texture and a slightly crispy exterior. I highly recomm