Olive Garden Ravioli di Portobello was the mushroom ravioli dish that Olive Garden served with a creamy sundried tomato sauce!  Portobello lovers you have yet to try this cheesy sun-dried tomato concoction! 

Olive Gardens mushroom ravioli copycat recipe placed on a serving plate garnished with diced tomatoes and dried parsley

 

 

Easy Dinners that taste like favorite Restaurant entrees are always a hit! We love Olive Garden’s breadsticks and 5 Cheese Ziti Al Forno that you can make right at home! 

Portobello Mushroom Ravioli

It’s true, one Olive Garden’s classic favorite entrees got discontinued! The Ravioli di Portobello was a tasty mushroom ravioli dish that you could have ordered from the Classic favorites section off their menu.  Each ravioli was filled with portobello mushrooms, then topped with creamy smoked cheese and sun-dried tomato sauce. But that mushroom craving doesn’t have to stop. This ravioli dish tastes like that mushroom ravioli entree you would have ordered and did you know it’s incredibly easy? I’m talking about dinner on the table in less than 20 minutes, easy!

So continue on all your Olive Garden mushroom cravings right at home! With rave reviews, this copycat recipe is one to stash!

olive gardens mushroom ravioli copycat recipe on a fork bitten into

 

How to Make Olive Garden Mushroom Ravioli:

 

Olive Garden Ravioli di Portobello

Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 6 servings
Author: Alyona's Cooking
Olive Garden Ravioli di Portobello was the mushroom ravioli dish that Olive Garden served with a creamy sundried tomato sauce!  Portobello lovers you have yet to try this cheesy sun-dried tomato concoction! 

Ingredients

Ingredients for Ravioli di Portobello:

  • 18 oz mushroom ravioli
  • 4 tbsp butter
  • 2 cloves garlic (crushed)
  • 2 tbsp sun-dried tomato paste
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 2 tbsp flour
  • 1/3 cup parmesan cheese
  • 1/4 cup fontina cheese (can use Gouda or Monterey Jack cheese)
  • 1 tomato (diced)
  • 1 tsp dried parsley

Instructions

How to Make Olive Garden Ravioli di Portobello:

  • mushroom ravioli drained and tossed in oil
    Cook ravioli to package instructions. Rinse with cold water and toss in 2 Tbsp of oil. Set aside.
  • how to make mushroom ravioli like Olive Gardens
    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 thoroughly.
  • cheese for sun-dried tomato sauce
    Slowly add in the broth and cream. Stir in the cheeses and mix until melted.
  • cheese and sun-dried tomato sauce for mushroom ravioli
    Ladle over cooked ravioli and top with dried parsley and diced tomatoes before serving.

Notes

Smoked Cheese- use smoked gouda, provolone, or fontina cheese. Monterey jack cheese makes a great alternative (can add liquid smoke or smoked paprika for a smokey flavor.)
Sundried Tomato Paste- is sold in a tube here are quick substitutes: 
  • No Sundried tomatoes- Stir 1 1/2 Tbsp tomato paste, 1/2 Tbsp vinegar, 1/2 Tbsp oil, and 1/4 tsp salt.
  • With Sundried Tomatoes- puree 1/4 cup of tomato paste with 1/4 cup of sundried tomatoes and 1 Tbsp vinegar. Divide into 2 Tbsp portions and freeze. Makes 1/2 cup of paste for 4 ravioli dinners. 
  • Servings- portion 7 ravioli pieces per serving. 

Nutrition per serving

Serving: 1servingCalories: 559kcalCarbohydrates: 40gProtein: 17gFat: 36gSaturated Fat: 19gCholesterol: 131mgSodium: 908mgPotassium: 94mgFiber: 3gSugar: 2gVitamin A: 1249IUVitamin C: 5mgCalcium: 145mgIron: 9mg

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Q&A

What Italian Cheeses are Smoked?

Smoked cheese will typically have a brown rind from the smoke-curing process. Cheeses like fontina, gouda, and even mozzarella offer smoked versions. However, in order to use smoked cheese for an Italian sauce, you’d want to go with an Italian mild-flavored cheese that melts seamlessly. Mozzarella cheese can tend to be stringy as the curd is stretched when making. To make this sun-dried tomato sauce go with cheeses like smoked gouda, provolone, or fontina cheese.

What smoked cheese did Olive Garden use for Ravioli di Portobello?

The answer seems to be a mystery since Olive Garden never stated which smoked cheese they used for the Portobello di Ravioli on their menu or off the web. The fact of the matter can be controversial but the ones who really know would be the Olive Garden chefs themselves. Nevertheless, when aiming for a block of smoked flavored cheese, choose one that melts seamlessly and use only a smidge to enhance your sauce so you don’t overwhelm your ravioli.

Can I substitute for Fontina?

Fontina cheese a mild-flavored cow-milk cheese that is similar to gouda, Monterey jack, or provolone. Choose any of the three kinds of cheese to make your sundried tomato sauce and go with one labeled “smoked” at a specialty cheese deli.

How can I add smokey flavor without smoked cheese?

There are a couple of different ways to add a smokey flavor to foods without going through the lengthy smoke-curing process. Here are some:

  • Sprinkle smoked paprika to the sauce.
  • Add a drop of liquid smoke to sundried tomato sauce.

Where do I buy Portobello Mushroom Ravioli?

It doesn’t get any easier than buying a bag of pre-made ravioli that you can boil at home! I typically buy my family-size (18 oz) bag of Giovanni Rana Mushroom Ravioli from Walmart. It’s located in the fridge section by the potato salads and is commonly seen in one of the produce-section fridges. You can make your own mushroom ravioli at home, but I find this recipe comes together much quicker with prepackaged ravioli.

How to make sundried tomato paste?

One of my readers shared her quick sundried tomato paste substitute by pureeing sundried tomatoes and tomato paste. Since sundried tomato paste can be hard to locate you can make your own with very common grocery store ingredients. Here is how:

  1. Combine equal parts of tomato paste and sundried tomatoes into a measuring cup.
  2. Add vinegar.
  3. Blend the tomatoes until pureed.
  4. Divide into 2 Tbsp portions and keep stored in the fridge for 1 week or freeze up to 3 months.

how to make sun-dried tomato paste

What’s a substitute for Sundried Tomatoes?

If you don’t have any sundried tomatoes, here’s a quick substitute using tomato paste only.

  1. Stir together 1 1/2 Tbsp of tomato paste with 1/2 Tbsp white distilled vinegar and 1/2 Tbsp of oil.
  2. Season with 1/4 tsp of salt.

Can I substitute Chicken Broth?

Chicken broth adds flavor to any sauce. If you don’t have canned chicken broth use 1/2 cup of water diluted with 1/2 tsp of chicken bullion powder. To omit chicken broth completely substitute with cream or water in place of the broth.

Can I Make-Ahead?

This mushroom ravioli works great for a make-ahead dinner!

To Make-Ahead: Cook pasta to box directions, rinse with cold water, and toss with 2 Tbsp of oil to prevent the pasta from sticking. Make your sauce and cool. Keep stored in the fridge until needed. Reheat sauce and ladle over reheated ravioli before serving. Garnish.

Can I freeze Mushroom Ravioli?

You can freeze uncooked mushroom ravioli right in its original package. When ready to use simply boil for an additional minute from frozen state or cook as directed if thawed.

Ingredients for Olive Garden Ravioli di Portobello Copycat Recipe:

  • Mushroom ravioli- portobello filled mushroom ravioli (Giovanni Rana Brand.)
  • butter- add an additional tbsp for ultra-creamy sauce!
  • garlic- mince fresh garlic over dried garlic powder!
  • sun-dried tomato paste- can buy it in a tube or make your own!
  • chicken broth- use water with bullion powder instead!
  • heavy cream- use heavy whipping cream for richness!
  • Flour- all-purpose flour is ideal.
  • Parmesan cheese- Freshly grate Parmesan or Romano cheese!
  • Smoked cheese- Smoked fontina cheese, gouda, or provolone can be used as well as plain Monterey Jack Cheese (no one will tell!)
  • Tomatoes- diced a fresh vine tomato or Roma!
  • Parsley-dried parsley is what Olive Garden uses!

IMG_4396

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.

 

IMG_4412

4. Add in the cheeses and mix until melted.

IMG_4418

IMG_4422

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

Tips for Making Ravioli with a Cream Sauce:

  1. Make your own chicken broth!
  2. Coat your cooked ravioli with oil to prevent sticking.
  3. Serve 7 pieces of ravioli per serving.
  4. The sauce has a better consistency when reheated in the microwave (looks just like Olive Garden’s!)

Other Olive Garden Copycat Recipes to try:

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Leave a comment






31 comments

    • Val Watson

    I tried it out, it came out great!! Thank you for the recipe. Since Olive Garden no longer makes it, it was very delicious. Thanks again!

      • Alyona’s Cooking

      Really, Olive Garden stopped serving it? That was a good dish! Thanks for the feedback, Val.

        • Denise Foreman

        I am dining at olive garden even as I text and am sooooo disappointed to find that this dish is no longer served. I will try you recipe when I get home.

          • Alyona’s Cooking

          Hi Denise, I have heard it has been discontinued but haven’t been there for a while to say. Let me know how you like the copycat version:)

            • Jessica

            I am excited to try this recipe at home… I went to Olive Garden with my son last night, and they took it off the menu replacing the Mushroom Ravioli with a Mushroom Cream sauce. I asked if they could replicate the recipe, and the cooks did a great job. Basically just using a basic alfredo sauce and added tomatoes to it.

            I’m excited to have found your recipe and it looks easy enough to make. I am going to try this very soon and let you know how it turns out!!!! Thank you, and I am now following you btw 🙂

              • Alyona’s Cooking

              Hi Jessica, thanks for dropping by, I would love to hear your feedback on the ravioli! The sun-dried tomato paste definitely adds some acidity to the creamy alfredo sauce so try that out. Thank you for following!

        • Kayla

        Hello-

        Could you used the diced sundered tomatoes in a jar just a little more than the paste?

          • Alyona’s Cooking

          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.

        • Jennifer

        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!

          • Alyona’s Cooking

          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.

        • Stephanie

        This looks really good! But the Olive Garden uses a smoked cheese in the sauce, soo good!

          • Alyona’s Cooking

          you could certainly opt for smoked Fontina cheese

        • Lee Rdz

        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

          • Alyona’s Cooking

          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.

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