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