Olive Garden Ravioli Di Portobello (Portabella Mushroom Ravioli)

I found this on the net. I adjusted the dough recipe to make traditional pasta dough, as the recipe stated baking powder, which Italians know is NEVER added to pasta dough! I also added olive oil to the dough. If you want to speed up the process, skip the ravioli making and get Barilla mushroom ravioli. It is really good with the sauce.

Photo by Sherryl C.
Adapted from food.com

PREP TIME

60

minutes

TOTAL TIME

75

minutes

SERVINGS

12

ravioli

PREP TIME

60

minutes

TOTAL TIME

75

minutes

SERVINGS

12

servings

Adapted from food.com

Ingredients

  • FILLING:

  • 14

    ounces portabella mushrooms, finely chopped

  • 1

    small onion, diced

  • 1/4

    cup butter

  • 1

    dash salt & pepper

  • RAVIOLI DOUGH:

  • 1 1/2

    cups flour

  • 2

    medium eggs

  • 1/4

    cup cold water

  • 2

    tablespoons olive oil

  • 1 1/2

    teaspoons salt

  • Sun-dried tomato sauce

  • 2

    cups milk

  • 1/4

    cup butter

  • 1/4

    cup flour

  • 8

    ounces smoked gouda cheese

  • 3

    sun-dried tomatoes, chopped

  • Green onion, chopped

  • Tomato, diced

Directions

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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