CHEESE RAVIOLI WITH MUSHROOM RAGU (OLIVE GARDEN COPYCAT)
Make and share this Cheese Ravioli With Mushroom Ragu (Olive Garden Copycat) recipe from Food.com.
Provided by ElizabethKnicely
Categories Weeknight
Time 2h35m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- MELT 2 tablespoons butter in a heavy bottom roasting pan. Add pancetta, beef, onions, carrots, celery, and garlic. Brown on medium-high heat while stirring for about 10 minutes. Add mushrooms and cook 5 minutes more, then season with black pepper. Add white wine, chicken broth and tomatoes.
- SIMMER sauce on medium heat and cook about 2 hours, or until meat is tender. Add 1/4 cup of chilled butter while stirring sauce until butter is completely melted. Taste and adjust seasoning with salt and pepper.
- ADD cooked, drained ravioli to sauce and stir to coat pasta. Place sauced ravioli on serving plate. Top with grated Parmesan and parsley.
- CHEF TIPS:.
- Substitute reconstituted dried porcini mushrooms for domestic mushrooms. Substitute thick bacon for pancetta. Add roasted red peppers to sauce. Add capers or black olives to sauce.
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Heroe Birimumaso
[email protected]Wow!
Esperanza Perez
[email protected]I was a bit skeptical about making ravioli from scratch, but this recipe was so easy to follow. The result was a delicious and impressive meal.
Nnenna Wogu
[email protected]I made this last night and it was amazing! The flavors were perfect and the ravioli were cooked perfectly.
Leslie Colwell
[email protected]The cheese ravioli with mushroom ragu was delicious! I followed the recipe exactly and it turned out great.
Mechal Fuoco
[email protected]This recipe was a hit with my family. The ravioli were cooked perfectly and the mushroom ragu was rich and flavorful. I would definitely make this again.