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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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. 

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.

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31 comments

    • Tina Ward

    I’ve been making the “copycat” mushroom ravioli with sun dried tomato sauce for many years! That was the only dish I would order at Olive Garden. Sometimes it’s hard to find sun dried tomato sauce in my neck of the woods so whenever I find it I will buy 4-6 jars!
    And, I highly recommend taking the extra time to dice a little fresh tomato! It’s what brings the dish to light, visually. Otherwise it’s kind of bland looking, still tastes good, but it’s like staring at a bare beige wall. Adding a title bit of bright artwork makes that wall pop!

      • Alyona’s Cooking

      Hi Tina, thanks for the feedback, I agree the tomatoes do bring out this dish!

    • Amy Shupe

    Delicious, easy and just like Olive Garden!

    • Savanna

    Was amazing everyone in my house loved it!

      • Alyona’s Cooking

      Oh good, Savanna! Glad to hear!

    • Steele

    Recipe is great, it was hard to find the sun dried tomato paste in my are so my darling wife tried the sun dried tomato pesto instead and it came out superb wont change a thing….they the sun dried tomato pesto next time leave out a little butter you’ll thank her

    • Sara

    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

      • Alyona’s Cooking

      I’m so glad to hear, Sarah!

    • Millie

    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!

      • Alyona’s Cooking

      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!

    • Barbara

    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).

      • Alyona’s Cooking

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

    • Jodie

    I’m confused about step 3 in the instructions. Can you please fix that in the recipe? Thanks!

      • Alyona’s Cooking

      Hi Jodie, My apology about that, not sure why there was a code text in the recipe box but I cleared that out.

    • Krista Moore

    Thank you so much! I was so disappointed about OG discontinuing it and I tried your recipe! It tastes exactly like the restaurant. I’m so happy I can make it myself.

      • Alyona’s Cooking

      Hi Krista, I’m so glad to hear! Thank you for taking the time to drop by and leave a comment!

    • Val

    This is a great recipe!!! We loved it, Thank you for sharing it. I had a hard time finding the sun dried tomato paste, so I made my own!!! All in all it’s a great recipe!!! Very easy to make and not very time consuming!!!

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