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.
Olive Garden Ravioli di Portobello Copycat Recipe
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.
8 comments
I couldn’t find sun dried tomato paste n fontina cheese so I substituted regular tomato paste n Gouda cheese it came out EXCELLENT!!! I can only imagine if I had the proper items. My teen boy even loved it. Thanks
You are very welcome! Sundried tomato paste should be in a tube so definitely look for a boxed product. I’m assuming the sundried tomatoes is more acidic tasting as the tubed version has vinegar in it… I certainly think a mild cheese can work for a substitute for the fontina cheese (like white Monterey Jack cheese) but thank you for sharing your feedback and substitutes.
This looks really good! But the Olive Garden uses a smoked cheese in the sauce, soo good!
you could certainly opt for smoked Fontina cheese
I made this and found it to be a DELICIOUS, easy recipe! The only change I made was I swear the Olive Garden recipe had a smoky flavor, so to achieve this I added some liquid smoke!
I don’t recall a distinctive smokey flavor in the Ravioli de Portobello version from Olive Garden, but if there is some smokiness that you’ve encountered you could always add a smokey cheese blend into the sauce as well. Thank you for taking the time to leave a feedback.
Hello-
Could you used the diced sundered tomatoes in a jar just a little more than the paste?
Hi Kayla, tomato paste, in general, is reduced in size much, therefore, it will be much more intense in flavor rather than just using sundried dried tomatoes. If you simply can’t find any try making a paste from it by pureeing it and adding vinegar for intense flavor.