Olive Garden Ravioli Di Portobello Portabella Mushroom Ravioli
Indulge in the rich and comforting flavors of this Olive Garden-inspired Portabella Mushroom Ravioli, a restaurant-worthy dish you can master at home. Tender, homemade pasta envelopes a luscious filling of sautéed portabella and cremini mushrooms, blended with creamy ricotta and Parmesan cheese and accented by a hint of nutmeg. Each ravioli is cooked to perfection and served with a velvety Asiago cream sauce infused with fresh spinach for an added layer of sophistication. Perfect for a special dinner or a cozy night in, this recipe guides you through making ravioli from scratch, ensuring you'll impress with every bite. Pair with a crisp salad and garlic bread for the ultimate Italian-inspired feast! Keywords: homemade ravioli, portabella mushroom filling, Asiago cream sauce, Olive Garden copycat recipe.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Salt
- 3 whole Large eggs
- 1 tablespoon Olive oil
- 1 cup Portabella mushrooms
- 1 cup Cremini mushrooms
- 2 whole Garlic cloves, minced
- 2 tablespoons Butter
- 1 cup Ricotta cheese
- 0.5 cup Grated Parmesan cheese
- 1.5 cups Heavy cream
- 0.5 cup Grated Asiago cheese
- 0.5 cup Fresh spinach, chopped
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg
Instructions
Make the pasta dough by combining the all-purpose flour and salt in a large mixing bowl. Create a well in the center, crack in the eggs, and add olive oil. Mix gradually until a dough forms.
Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
Meanwhile, prepare the mushroom filling. Finely chop the portabella and cremini mushrooms.
Heat a skillet over medium heat, melt the butter, and sauté the minced garlic until fragrant. Add the chopped mushrooms and cook until tender and moisture has evaporated, about 5-7 minutes.
Let the mushroom mixture cool slightly, then combine it with ricotta cheese and Parmesan cheese in a bowl. Mix well and season with black pepper and nutmeg.
Divide the rested pasta dough into quarters. Roll out one quarter at a time into a thin sheet using a pasta roller or rolling pin. Place small teaspoon-sized mounds of the mushroom filling along the sheet, leaving space between each.
Brush water between the filling mounds to help seal. Place another sheet of pasta on top, press down gently to seal, and cut into ravioli shapes using a ravioli cutter or knife. Repeat with remaining dough and filling.
Bring a pot of salted water to a boil. Cook the ravioli in batches for 3-4 minutes, until they float to the surface. Remove with a slotted spoon.
Prepare the sauce by heating the heavy cream in a saucepan over medium heat. Reduce slightly, then stir in grated Asiago cheese until melted. Add chopped spinach and stir until wilted.
Serve the cooked ravioli topped with the creamy sauce. Garnish with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 33.2 g | 166% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 299 mg | 100% | |
| Sodium | 1018 mg | 44% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 2.1 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 413 mg | 32% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 477 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
