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Thursday, March 14, 2013

Mushroom Ravioli in a Sun-dried Tomato Alfredo Sauce

Restaurant Recreation: Olive Garden’s Ravioli di Portobello

Ahhh….the Olive Garden. The go-to date night dinner destination of my teenage youth. This dish was the only one I would ever order there. It was consistent and good, the sauce especially since you could dip the breadsticks in it.

This is such a cheater’s version of it, which makes it perfect for a weeknight meal. And if you’re good at multi-tasking in the kitchen you can get it on the table in about 20 minutes.

This dish is very savory and gets a lovely pop of brightness from the fresh tomato and scallions. And it’s that combination I think that won me over so many years ago.

Mushroom Ravioli in a Sun-dried Tomato Alfredo Sauce
*Serves 4


-          2 8oz packages of mushroom filled ravioli ( I prefer Buitoni or Monterey brands)
-          8oz baby bella or white mushrooms, sliced
-          2 2/3 cups of prepared alfredo sauce ( I use Buitoni), divided
-          5 large sun-dried tomatoes
-          1 teaspoon oil from sun-dried tomato jar
-          ¼ cup heavy cream + 2 tablespoons
-          2 roma tomatoes, seeded and diced (about ½ cup)
-          1/3 cup sliced scallions
-          2 tablespoons butter or oil


  1. Cook ravioli per package instructions.
  1. In a large sauté pan, melt the butter or oil over medium heat. Add sliced mushrooms and sauté for 8-10 minutes or until mushrooms are browned. Remove from heat and set aside.
  1. Meanwhile, in a blender or food processor blend together 2/3 cups of alfredo, the heavy cream, sun-dried tomatoes and sun-dried tomato oil. Blend until smooth – some small chunks of tomatoes are ok.
  1. Next in a small sauté pan add the sun-dried tomato puree and the remaining alfredo sauce. Sauté over medium low heat for 4-5 minutes or until heated through. If sauce is too thick, whisk in a tablespoon or two of milk or heavy cream. Add sauté mushrooms and toss together.
  1. Serve by plating ravioli and spooning sauce over top. Sprinkle diced tomatoes and scallions before serving.

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1 comment:

Sam said...

This is the only dish I get at Olive Garden too!

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