Olive Garden Ravioli Di Portobello Portabella Mushroom Ravioli Recipe

Ingredients for Olive Garden Ravioli Di Portobello Portabella Mushroom Ravioli

• Portabella Mushrooms
• 1/2 cup finely chopped yellow onion
• 4 tablespoons butter
• Salt & Pepper
• 1/4 cup all-purpose flour
• Eggs
• Cold Water
• Salt
• Baking Powder
• 2 cups cold milk
• 1/2 cup shredded smoked gouda cheese
• 1/4 cup chopped sun-dried tomatoes
• 2 tablespoons chopped green onions
• Diced Tomato

How to Make Olive Garden Ravioli Di Portobello Portabella Mushroom Ravioli

1. **Filling:**
2. Melt 2 tablespoons of butter in a large skillet over medium heat.
3. Sauté 1/2 cup finely chopped yellow onion until softened, about 5 minutes.
4. Add 1 pound of sliced portobello mushrooms and sauté for 2 minutes.
5. Reduce heat to low and simmer for 5-7 minutes, or until the mushrooms have released their liquid and are tender.
6. Set aside to cool.
7. **Ravioli Assembly (using wonton wrappers):**
8. Place a teaspoon of the mushroom filling in the center of each wonton wrapper.
9. Brush the edges of the wrapper with water.
10. Fold the wrapper in half to form a triangle, pressing firmly to seal.
11. Crimp the edges with a fork for a decorative finish.
12. **Ravioli Assembly (using pre-made ravioli):**
13. Proceed directly to step 11.
14. **Cooking the Ravioli:**
15. Bring a large pot of salted water to a boil.
16. Gently drop the ravioli into the boiling water, ensuring they don't overcrowd the pot. Cook for 2-3 minutes, or until they float to the surface and are cooked through.
17. Remove the ravioli with a slotted spoon and set aside. Drizzle with a little butter or oil to prevent sticking.
18. **Sun-Dried Tomato Sauce:**
19. Melt 4 tablespoons of butter in a medium saucepan over medium heat.
20. Whisk in 1/4 cup all-purpose flour until a smooth paste forms.
21. Gradually whisk in 2 cups of cold milk, ensuring no lumps form.
22. Bring to a simmer, stirring constantly, until the sauce thickens (about 5 minutes).
23. Reduce heat to low. Stir in 1/2 cup shredded smoked gouda cheese and 1/4 cup chopped sun-dried tomatoes.
24. Stir until the cheese is melted and the sauce is smooth.
25. **Serving:**
26. Arrange the cooked ravioli on plates.
27. Pour the sun-dried tomato sauce over the ravioli.
28. Garnish with 2 tablespoons chopped green onions and 2 tablespoons of diced fresh tomatoes.