Description
Indulge in the comfort of Olive Garden-inspired Portobello Ravioli, featuring rich mushroom filling and a creamy sauce that brings restaurant-quality flavor to your kitchen.
Ingredients
Scale
- 18 oz mushroom ravioli
- 4 tbsp unsalted butter
- 2 cloves garlic (crushed)
- 2 tbsp sun-dried tomato paste
- 1/2 cup chicken broth
- 1 cup heavy cream
- 2 tbsp all-purpose flour
- 1/3 cup parmesan cheese (freshly grated)
- 1/4 cup fontina cheese (or Gouda/Monterey Jack)
- 1 tomato (diced)
- 1 tsp dried parsley (for garnish)
Instructions
- In a large pot, bring salted water to a boil. Add the ravioli and cook according to package directions for al dente (usually about 4-5 minutes for fresh). Drain and set aside, reserving a cup of pasta water for later.
- In a large skillet over medium heat, melt the butter. Once melted, add the crushed garlic and sauté until fragrant (about 1 minute).
- Stir in the sun-dried tomato paste, cooking for another minute to release the flavors. Slowly pour in the chicken broth and bring to a gentle simmer.
- Sprinkle the flour into the skillet while whisking constantly to avoid lumps. Gradually stir in the heavy cream and let it simmer for a couple of minutes until thickened.
- Add the Parmesan and Fontina cheese to the skillet, stirring until melted and the sauce is creamy. Adjust with a little reserved pasta water if the sauce is too thick.
- Gently toss the cooked ravioli in the sauce. Add diced tomatoes and dried parsley, mixing carefully to coat the pasta. Serve immediately with more grated cheese on top if desired.
Notes
Don’t overcook the ravioli; aim for al dente as they’ll continue to cook when mixed with the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg