Olive Garden Ravioli di Portobello
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:
Cook ravioli to package instructions. Rinse with cold water and toss in 2 Tbsp of oil. 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 thoroughly.
Slowly add in the broth and cream. Stir in the cheeses and mix until melted.
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