Olive Garden Ravioli di Portobello Copycat Recipe

Olive Garden Ravioli di Portobello Copycat Recipe is fairly easy to make. Plump mushroom filled ravioli are smothered in a creamy sun-dried tomato sauce and garnished with tomatoes and parsley. This quick and tasty dinner can be done right from home and doesn’t require any chef skills. 

If you like Olive Garden’s Ravioli di Portobello dish then you should certainly try this copycat version. I will let you decide if this tastes close enough to theirs. You can find pre-made mushroom ravioli in the fridge section of most grocery stores and of course feel free to comment and rate this recipe.

Ingredients for Olive Garden Ravioli di Portobello Copycat Recipe:

• 1 (18oz) bag Mushroom ravioli
• 3 tbsp butter
• 2 cloves garlic, minced
• 2 tbsp sun-dried tomato paste
• 1/2 cup chicken broth
• 3/4 cup heavy cream
• 2 tbsp flour
• 1/3 cup freshly grated parmesan cheese
• 1/4 cup fontina cheese, shredded
• 1 ripe tomato, diced
• dried parsley for garnish

Directions to make Olive Garden Ravioli di Portobellos:

1. Cook ravioli to package instructions; then set aside.

2. In a saucepan, melt butter, add garlic and sauté until fragrant (1 min.)

3. Stir in flour and cook until light brown. Add in the tomato paste and mix thoroughly. Slowly add in the broth and cream.

4. Add in the cheeses and mix until melted.

5. Serve over cooked ravioli and top with dried parsley and diced tomato before serving.

4.28 from 11 votes

Olive Garden Ravioli di Portobello Copycat Recipe

Author: Alyona's Cooking

Olive Garden Ravioli di Portobello Copycat Recipe is fairly easy to make. Plump mushroom filled ravioli are smothered in a creamy sun-dried tomato sauce and garnished with tomatoes and parsley. This quick and tasty dinner can be done right from home and doesn't require any chef skills.

Print Recipe Review

Ingredients

• 1 18oz bag Mushroom ravioli
• 3 tbsp butter
• 2 cloves garlic minced
• 2 tbsp sun-dried tomato paste
• 1/2 cup chicken broth
• 3/4 cup heavy cream
• 2 tbsp flour
• 1/3 cup freshly grated parmesan cheese
• 1/4 cup fontina cheese shredded
• 1 ripe tomato diced
• dried parsley for garnish

Instructions

• Cook ravioli to package instructions. Set aside.
• In a saucepan, melt butter. Add garlic and sauté until fragrant (1 min.)
• Stir in flour and cook until light brown. Add in the tomato paste and mix <g class="gr_ gr_358 gr-alert gr_spell gr_inline_cards gr_disable_anim_appear ContextualSpelling ins-del multiReplace" id="358" data-gr-id="358"><g class="gr_ gr_358 gr-alert gr_spell gr_inline_cards gr_disable_anim_appear ContextualSpelling ins-del multiReplace" id="358" data-gr-id="358">throughly</g></g>. Slowly add in the broth and cream.
• Add in the cheeses and mix until melted. Serve over cooked ravioli and top with dried parsley and diced tomato before serving.

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