Olive Garden Ravioli di Portobello Copycat Recipe

by Alyona's Cooking
ravioli-di-portobello-olive-garden-copycat-recipe

Olive Garden Ravioli di Portobello Copycat Recipe is easy to make! Plump mushroom ravioli is 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 below.

ravioli-di-portobello-olive-garden-copycat-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

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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.

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4. Add in the cheeses and mix until melted.

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

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3.94 from 30 votes

Olive Garden Ravioli di Portobello Copycat Recipe

Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 6
Author: Alyona's Cooking
Olive Garden Ravioli di Portobello Copycat Recipe is easy to make! Plump mushroom ravioli is 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

Ingredients for Ravioli di Portobello:

  • 18 oz 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

How to Make Olive Garden Ravioli di Portobello:

  • Cook ravioli to package instructions. Set aside.
  • In a saucepan, melt butter. Add garlic and sauté until fragrant (1 min.)
  • Stir in the flour and stir until light brown. Add in the tomato paste and mix throughly. 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.
Let us know when you make this recipe!Leave a comment, rate it, and tag #alyonascooking!

 

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25 comments

Sara September 29, 2019 - 3:27 pm

5 stars
We used smoked gouda in place.of the Fontana and omg this is a hit! Kids hate mushrooms so I bought a four cheese ravioli as well and not one complaint! It taste EXACTLY like OG

Reply
Alyona's Cooking September 30, 2019 - 6:13 am

I’m so glad to hear, Sarah!

Reply
Millie September 1, 2019 - 6:15 pm

5 stars
Oh. My. God. This tastes EXACTLY like the OG recipe! I was so bummed when I learned they discontinued this dish! I couldn’t find Sun-dried Tomato Paste so I just put regular tomato paste in food processor with sun dried tomatoes, and BOOM! SD Tomato paste! I doubled the amount of Fontina cheese because I’m obsessed with cheese. It’s soooo freakin good and so easy to make! Thank you for sharing this recipe!

Reply
Alyona's Cooking September 2, 2019 - 8:58 am

Hi Millie, well that sounds like a great sun-dried tomato paste substitute, might have to try that sometime! So glad to hear it tastes like the Olive garden’s Ravioli!

Reply
Barbara July 29, 2019 - 5:04 pm

We prepared this yesterday. Wal-Mart has the mushroom ravioli in the refrigerated deli area. This is an awesome recipe. It truly is a Copycat Recipe. (We prepared a Triple batch for 10 people and could have gotten by with a double recipe).

Reply
Alyona's Cooking July 30, 2019 - 11:48 am

Thank you so much for the feedback, Barbara! Yes, the refrigerated section is where the mushroom ravioli usually sits:)

Reply
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