OLIVE GARDEN RAVIOLI DI PORTOBELLO (PORTABELLA MUSHROOM RAVIOLI) RECIPE - (3.9/5)
Provided by sherryl61
Number Of Ingredients 19
Steps:
- FILLING: Melt butter in a pan over medium heat. Sauté onion until soft. Add mushrooms and sauté for two minutes. Reduce heat and let simmer for 5 minutes or until liquid has evaporated and the mushrooms are fully cooked. Set aside. RAVIOLI DOUGH: Mix dry ingredients and eggs in a bowl. Drizzle in olive oil and combine. Add water a little at a time, while stirring, until it forms soft dough. Dough should be soft, but not sticky. I like to use my food processor or KitchenAid mixer to combine. Roll out on a floured surface to ¼ inch thickness. If dough is sticky, sprinkle with flour. I have a pasta roller attachment so I use that instead to roll sheets of ravioli dough. Using a biscuit cutter or small glass, cut 3-inch circles from the dough. If you want less waste, you can cut them into squares instead or use a ravioli frame. Place a spoonful of the mushroom and onion mixture in the center of the circle and top with another circle of dough. Crimp the edges with a fork, being sure to completely seal the ravioli. If needed, moisten the edge of the bottom circle with cold water before crimping the top circle over the filling. Drop raviolis, a few at a time, into boiling water being careful that they do not touch in the kettle. When the raviolis float to the top, boil for one minute and then remove them with a slotted spoon. Keep hot in a covered dish. Drizzling with a little butter or oil will prevent them from sticking to one another. SUN DRIED TOMATO SAUCE: Melt the butter in a saucepan. Stir in the flour to make a thick paste. Add cold milk, stirring constantly to prevent any lumps from forming. Cook until the sauce thickens. Add cut up smoked Gouda cheese and the chopped sun dried tomatoes. Heat until cheese is completely melted. SERVING: Arrange raviolis on a dinner plate that has a slight indentation. Pour the sun dried tomato sauce over the raviolis so that the raviolis rest in a bed of sauce. Sprinkle chopped green onion and diced tomatoes over the top.
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DH JOY
[email protected]This ravioli is the best I've ever had! I will definitely be making it again.
Conniel Messam
[email protected]I made this ravioli for a dinner party and it was a huge success! Everyone loved it.
Adrian Miranda Morales
[email protected]I followed the recipe exactly and the ravioli turned out great! I would definitely recommend this recipe to others.
Ionut Furdui
[email protected]This ravioli is a bit too rich for my taste, but it's still very good.
Henry Bassey
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed this ravioli. The sauce is very flavorful and the mushrooms are cooked well.
asif rehman
[email protected]This ravioli is amazing! I love the combination of the mushrooms and the cheese.
jade Smiley
[email protected]I made this ravioli last night and it was a huge hit with my family! The sauce is so creamy and flavorful, and the mushrooms are nice and tender.
Azad Azadmeena
[email protected]This ravioli is to die for! The flavors are so rich and complex, and the mushrooms are cooked to perfection. I will definitely be making this again and again.