Olive Garden Ravioli di Portobello Copycat Recipe

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

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 coarse feel free to comment and rate this recipe.

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Ingredients:

  • 1 (18oz) bag Mushroom ravioli
  • 3 tbsp butter
  • 2 cloves garlic, minced
  • 2 tbsp flour
  • 2 tbsp sun-dried tomato paste
  • 1/2 cup chicken broth
  • 3/4 cup heavy cream
  • 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:

1. Cook ravioli to package instructions. 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 throughly. 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
 
Alyona's Cooking:
Ingredients
  • 1 (18oz) bag Mushroom ravioli
  • 3 tbsp butter
  • 2 cloves garlic, minced
  • 2 tbsp flour
  • 2 tbsp sun-dried tomato paste
  • ½ cup chicken broth
  • ¾ cup heavy cream
  • ⅓ cup freshly grated parmesan cheese
  • ¼ cup fontina cheese, shredded
  • 1 ripe tomato, diced
  • dried parsley for garnish
Instructions
  1. Cook ravioli to package instructions. 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 throughly. Slowly add in the broth and cream.
  4. 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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