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
- 2 8oz packages of mushroom filled ravioli ( I prefer Buitoni or
- 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
- Cook ravioli per package instructions.
- 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.
- 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.
- 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.
- Serve by plating ravioli and spooning sauce over top. Sprinkle diced tomatoes and scallions before serving.