Decadent Olive Garden Portobello Ravioli: A Homemade Comfort Food Delight

Picture this: you’re settling into a cozy evening, the sun has just dipped below the horizon, and the aroma of something delectable lingers in the air. For me, that aroma often comes from my kitchen when I’m whipping up a batch of Olive Garden Portobello Ravioli. Inspired by a family tradition of comfort food, these mushroom-filled parcels have a special place in my heart. There’s just something magical about rich, creamy sauces enveloping perfectly cooked ravioli, and this dish manages to bring back so many lovely memories of dinners shared with family and friends.

What makes my version of this iconic dish stand out from others? It’s the little touches—the fresh ingredients, the careful attention to timing, and my unique take on the classic sauce—that really elevate this meal. Plus, it’s a dish that’s just as impressive for entertaining as it is for a quiet night in. I promise that by the end of this post, you’ll not only learn how to make the best Olive Garden Portobello Ravioli but also gain tips to personalize it to your liking. Get ready to dive into a culinary adventure that combines nostalgia, flavor, and a hint of magic!

What Are Olive Garden Portobello Ravioli?

Olive Garden Portobello Ravioli are delightful, stuffed pasta pillows packed with rich portobello mushrooms, perfectly seasoned to create an umami explosion with every bite. Originally popularized by Olive Garden, these ravioli are remembered not just for their taste but for their comforting and hearty texture. Each ravioli boasts a tender exterior that gives way to a savory filling, making them a satisfying dish for any occasion.

What truly makes these ravioli unique is their versatility. They can be dressed up with a luscious cream sauce, tossed with sautéed vegetables, or simply served in a drizzle of olive oil and herbs. They are perfect for cozy family dinners, elegant gatherings, or even a quick weeknight meal when you’re craving a taste of Italy. Whether you’re a home cook or a seasoned chef, olive garden-style ravioli will transport you straight to the warm embrace of a classic Italian kitchen.

Why You’ll Love This Recipe

1. Cost-Effective Pleasure: By making these ravioli at home, you save money compared to dining out. Plus, you can control the quality of your ingredients!

2. Customization Galore: The beauty of this recipe lies in its adaptability. Feel free to swap in seasonal veggies, try different cheeses, or even add a splash of white wine to the sauce for an extra kick.

3. Superb Flavor: With deep, earthy mushrooms and a rich cream sauce, this dish will impress even the pickiest of eaters. Compared to store-bought varieties, the freshness and flavor will shine through.

4. Easy & Accessible: This recipe is surprisingly simple, even for beginners. It can be completed in about 30 minutes — perfect for a weeknight dinner!

5. Hearty & Satisfying: The combination of the creamy sauce and blossoming flavors in the ravioli provides comfort food in every bite. It’s the perfect dish to share at family gatherings or special occasions.

Get ready to indulge in a fresh and fulfilling dish that is as enjoyable to make as it is to eat!

Ingredients Section

• 18 oz mushroom ravioli (fresh or frozen; I recommend Rana for a delightful taste)
• 4 tbsp butter (room temperature for easy melting; I love using Kerrygold for its rich flavor)
• 2 cloves garlic (crushed; fresh is best, but pre-minced can work in a pinch)
• 2 tbsp sun-dried tomato paste (adds a delicious depth; I prefer Cento brand)
• 1/2 cup chicken broth (low-sodium for better control over saltiness)
• 1 cup heavy cream (this ensures a rich, velvety sauce; don’t skimp!)
• 2 tbsp flour (to help thicken the sauce)
• 1/3 cup parmesan cheese (freshly grated for better flavor; Baxter’s is my go-to)
• 1/4 cup fontina cheese (or use Gouda or Monterey Jack for a twist)
• 1 tomato (diced; adds freshness; can substitute with cherry tomatoes if that’s all you have)
• 1 tsp dried parsley (or use fresh for better flavor!)

Step-by-Step Instructions

How to Make Olive Garden Raviole di Portobello

1. Cook the Ravioli:

   1. Bring a large pot of salted water to a boil. Add the mushroom ravioli and cook according to package instructions (about 3-5 minutes for fresh, 7-10 for frozen). They should float when done.
   2. Chef’s Tip: Reserve 1/2 cup of the pasta water before draining. This will help adjust the sauce’s consistency.

2. Prepare the Sauce:

   1. In a large skillet over medium heat, melt the butter (about 2 minutes). Add crushed garlic and sauté until fragrant (30 seconds).
   2. Stir in the sun-dried tomato paste and flour, cooking for an additional minute to create a roux.

3. Add Liquid:

   1. Gradually whisk in chicken broth and heavy cream (about 3-4 minutes). Bring to a gentle simmer.
   2. Add the grated parmesan and fontina cheese, stirring until melted and combined (about 3-5 minutes).

4. Combine:

   1. Add in the diced tomato and dried parsley, stirring to combine.
   2. Gently fold in the cooked ravioli. If the sauce is too thick, incorporate reserved pasta water until the desired consistency is reached.
   3. Chef’s Tip: Taste and adjust seasonings as necessary! A pinch of salt or a dash of pepper can make a big difference.

5. Serve:

   1. Plate your delightful ravioli and enjoy with additional parmesan and parsley on top for garnish.
   2. Common Mistake: Don’t overcook the ravioli — it can turn mushy. Look for that perfect al dente!

Expert Tips & Tricks

• Quality Ingredients: Always use the freshest ingredients possible. This ensures the best flavors.
• Make Ahead: You can prepare the sauce a day before, just reheat gently on the stove, and add the cooked ravioli when ready to serve.
• Storage: Leftovers can be stored in the fridge for 2-3 days in an airtight container, or frozen for up to a month (though the ravioli might lose some texture).
• Common Troubles: If your sauce isn’t thickening, continue to simmer without a lid, stirring frequently. If it’s too thick, add more chicken broth or reserved pasta water.
• Personal Touch: Try adding sautéed spinach or kale for a vibrant color and nutrition kick!

Serving Suggestions

Pair your Olive Garden Portobello Ravioli with a crisp, fresh green salad topped with a light vinaigrette to cut through the richness of the dish. A glass of chilled pinot grigio also complements the flavors beautifully. For presentation, serve in a shallow bowl, and don’t forget to sprinkle a pinch of fresh parsley and extra parmesan on top. This dish is perfect for date night, family gatherings, or even a cozy night with a good movie.

Variations & Substitutions

• Vegetarian Option: Skip the chicken broth and use vegetable broth to keep things vegetarian-friendly.
• Flavor Combinations: Add sautéed spinach, asparagus, or grilled chicken for extra depth and texture.
• Seasonal Twist: In the fall, try adding roasted butternut squash to the sauce, or in spring, toss in some fresh peas for a pop of color.

Nutrition & Storage Info

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: Serves 4-6
• Estimated Calories per Serving: Approximately 450-500 calories
• Storage:
  • Room Temperature: Not recommended, as the dish is best served fresh.
  • Fridge: Lasts 2-3 days in an airtight container.
  • Freezer: Will last up to a month. Thaw in the fridge before reheating.

FAQ Section

1. Can I use different kinds of ravioli?

   • Absolutely! Feel free to experiment with other fillings like cheese, spinach, or even a meat option.

2. What can I substitute for heavy cream?

   • You can use half-and-half, but the sauce won’t be as rich. For a lighter option, use evaporated milk.

3. Is this dish gluten-free?

   • You can use gluten-free ravioli and a gluten-free flour substitute for the sauce.

4. Can I make the sauce vegan?

   • Use plant-based cream, substitute the cheeses with nutritional yeast, and vegetable broth.

5. How do I reheat leftovers?

   • Gently reheat on the stove over low heat, adding a splash of broth to bring back its creamy consistency.

6. Can I use fresh herbs instead of dried?

   • Absolutely! Fresh parsley, basil, or thyme can enhance the flavors.

7. What if my sauce is too salty?

   • If your sauce is too salty, adding a pinch of sugar or a splash of lemon juice can help balance the flavor.

8. How can I prevent the ravioli from sticking together?

   • After draining, toss them lightly with olive oil to help prevent sticking.

9. What’s the best way to store leftovers?

   • Store in an airtight container in the fridge for up to 3 days.

10. Are these ravioli freezer-friendly?

• Yes! Just ensure they are well sealed in an airtight container to prevent freezer burn.

Conclusion

There it is: a tantalizing guide to making your very own Olive Garden Portobello Ravioli! This dish isn’t just a meal; it’s an experience that brings warmth and comfort, evoking delightful memories and creating new ones. I encourage you to give this recipe a try—you’ll love the luscious flavors and the joy of cooking something so special for yourself and your loved ones. Please share your thoughts and feedback in the comments; I can’t wait to hear about your culinary creations! If you’re looking for related recipes, check out my creamy fettuccine alfredo or homemade garlic bread. Happy cooking!

Olive Garden Portobello Ravioli

Delicious stuffed pasta with rich portobello mushrooms in a creamy sauce, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dinner, Main Course

Cuisine Italian

Servings 4 servings

Calories 475 kcal

Ingredients

  

For the Ravioli

• 18 oz mushroom ravioli fresh or frozen; recommend Rana for delightful taste.

For the Sauce

• 4 tbsp butter room temperature for easy melting; Kerrygold recommended.
• 2 cloves garlic crushed; fresh is best, but pre-minced can work too.
• 2 tbsp sun-dried tomato paste adds a delicious depth; prefer Cento brand.
• 1/2 cup chicken broth low-sodium for better control over saltiness.
• 1 cup heavy cream ensures a rich, velvety sauce; don’t skimp!
• 2 tbsp flour to help thicken the sauce.
• 1/3 cup parmesan cheese freshly grated for better flavor; Baxter’s is my go-to.
• 1/4 cup fontina cheese or use Gouda or Monterey Jack for a twist.
• 1 medium tomato diced; adds freshness; can substitute with cherry tomatoes.
• 1 tsp dried parsley or use fresh for better flavor.

Instructions

 

Cook the Ravioli

• Bring a large pot of salted water to a boil. Add the mushroom ravioli and cook according to package instructions (about 3-5 minutes for fresh, 7-10 for frozen). They should float when done.
• Reserve 1/2 cup of the pasta water before draining to help adjust the sauce's consistency.

Prepare the Sauce

• In a large skillet over medium heat, melt the butter (about 2 minutes). Add crushed garlic and sauté until fragrant (30 seconds).
• Stir in the sun-dried tomato paste and flour, cooking for an additional minute to create a roux.

Add Liquid

• Gradually whisk in chicken broth and heavy cream (about 3-4 minutes). Bring to a gentle simmer.
• Add the grated parmesan and fontina cheese, stirring until melted and combined (about 3-5 minutes).

Combine

• Add in the diced tomato and dried parsley, stirring to combine.
• Gently fold in the cooked ravioli. If the sauce is too thick, incorporate reserved pasta water until the desired consistency is reached.
• Taste and adjust seasonings as necessary!

Serve

• Plate your delightful ravioli and enjoy with additional parmesan and parsley on top for garnish.
• Avoid overcooking the ravioli to maintain the perfect al dente texture.

Notes

Store leftovers in the fridge for 2-3 days in an airtight container. Can be frozen for up to a month. For best results, use the freshest ingredients possible.

Keyword Comfort Food, Cream Sauce, Homemade Ravioli, Olive Garden Ravioli, Pasta Recipe