Creamy Portobello Mushroom Ravioli with Sun-Dried Tomato Sauce
Indulge in the rich flavors of this delectable Creamy Portobello Mushroom Ravioli topped with a luscious Sun-Dried Tomato Sauce that brings a taste of Italy to your dining table. Inspired by the beloved Olive Garden dish, this recipe offers a delightful twist of creamy, earthy mushroom filling encased in tender ravioli, all bathed in a velvety sauce made from smoked Gouda and sun-dried tomatoes. Whether you make your own dough or opt for convenient wonton wrappers or pre-made ravioli, this dish is perfect for a cozy dinner or a special gathering. The sauce is so irresistible, you'll be tempted to serve it over anything—even a shoe if you're feeling adventurous! Enjoy this culinary experience that brings comfort, flavor, and a touch of sophistication to your meal.
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Servings
N/A
Calories
14
Ingredients
Ingredients
Portobello mushrooms, finely chopped
12-16 ounces (finely chopped)
Small onion, diced
1 (diced)
Butter
1/2 cup (divided)
Salt
1 1/2 teaspoons (to taste)
Pepper
to taste (to taste)
Flour
1 3/4 cups (divided (1 1/2 cups for dough, 1/4 cup for sauce))
Medium eggs
2 (beaten)
Cold water
1/4 cup (added gradually)
Baking powder
2 teaspoons (dry)
Milk
2 cups (cold)
Smoked Gouda cheese
8 ounces (cut into pieces)
Sun-dried tomatoes, chopped
3 (chopped)
Chopped green onion
to taste (for garnish)
Diced tomato
to taste (for garnish)
Instructions
1
Filling:
2
1. In a medium skillet, melt 1/4 cup of butter over medium heat. Add the diced onion and sauté until translucent and soft, about 5 minutes.
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2. Stir in the finely chopped portobello mushrooms and sauté for an additional 2 minutes.
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3. Reduce the heat to low and let the mixture simmer for about 5-7 minutes until the mushrooms are fully cooked and the liquid has evaporated. Remove from heat and allow to cool slightly.
5
Ravioli Dough:
6
4. In a large mixing bowl, combine 1 1/2 cups of flour, 1 1/2 teaspoons of salt, and 2 teaspoons of baking powder. Make a well in the center and crack in the eggs.
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5. Gradually add the cold water while mixing until a soft dough forms. If the dough feels sticky, sprinkle with additional flour.
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6. On a floured surface, roll the dough out to about 1/4 inch thickness. Use a biscuit cutter or a glass to cut out 3-inch circles.
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7. Place a teaspoon of the mushroom filling in the center of each dough circle and cover with another circle of dough. Press the edges to seal, crimping with a fork to ensure they are secure. For added sealing, lightly moisten the edge of the bottom circle with cold water before sealing.
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8. Bring a large pot of salted water to a boil. Gently drop a few ravioli at a time into the boiling water, ensuring they don’t stick together. Once they float to the surface, let them cook for an additional minute before removing them with a slotted spoon. Place the cooked ravioli in a covered dish to keep warm, drizzling with a little butter or oil to prevent sticking.
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Sun-Dried Tomato Sauce:
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9. In a medium saucepan, melt 1/4 cup of butter over low heat. Whisk in 1/4 cup of flour, stirring constantly to create a roux.
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10. Gradually add in 2 cups of cold milk while continuing to whisk thoroughly, ensuring there are no lumps. Cook over medium heat until the sauce thickens and begins to bubble.
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11. Stir in the chopped sun-dried tomatoes and smoked Gouda cheese. Continue to stir until the cheese is completely melted and the sauce is smooth.
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Serving:
16
12. To serve, arrange the ravioli neatly on a dinner plate with a slight indentation. Generously pour the creamy sun-dried tomato sauce over the ravioli so they rest within a bed of sauce.
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13. Top with chopped green onions and diced tomatoes for garnish and added flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Portobello Mushroom Ravioli with Sun-Dried Tomato Sauce?
It is a sophisticated Italian-inspired dish featuring homemade ravioli filled with sautéed portobello mushrooms and onions, served in a rich sauce made from smoked Gouda and sun-dried tomatoes.
Is this recipe vegetarian?
Yes, this recipe is vegetarian as it uses mushrooms as the primary protein and contains no meat products.
Which restaurant inspired this recipe?
This recipe is inspired by the popular mushroom ravioli dish served at Olive Garden.
How many mushrooms do I need?
You will need between 12 to 16 ounces of portobello mushrooms, which should be finely chopped.
What type of cheese is used in the sauce?
The sauce uses 8 ounces of smoked Gouda cheese, which provides a unique smoky and creamy flavor profile.
Can I use store-bought ravioli instead of making it from scratch?
Yes, you can use pre-made ravioli or even wonton wrappers to save time while still enjoying the homemade sauce.
What are the ingredients for the ravioli dough?
The dough is made from 1 1/2 cups of flour, 1 1/2 teaspoons of salt, 2 teaspoons of baking powder, 2 medium eggs, and 1/4 cup of cold water.
How do I prepare the mushroom filling?
Sauté diced onions in butter, add finely chopped mushrooms, and simmer for 5-7 minutes until the liquid has fully evaporated.
How thick should the ravioli dough be rolled?
The dough should be rolled out to a thickness of approximately 1/4 inch.
What size should I cut the ravioli circles?
Use a biscuit cutter or a glass to cut out circles that are 3 inches in diameter.
How do I ensure the ravioli stay sealed during boiling?
Moisten the edges of the dough with cold water before sealing and crimp the edges firmly with a fork.
How long do the ravioli need to boil?
Cook them until they float to the surface, then allow them to boil for one additional minute.
How do I prevent cooked ravioli from sticking together?
Drizzle the cooked ravioli with a little butter or oil while they are waiting in a covered dish.
How do I start the sun-dried tomato sauce?
Begin by creating a roux with 1/4 cup of butter and 1/4 cup of flour, whisking constantly over low heat.
Should I use hot or cold milk for the sauce?
The recipe specifies using 2 cups of cold milk, added gradually to the roux to prevent lumps.
How many sun-dried tomatoes are used?
The recipe calls for 3 chopped sun-dried tomatoes to be stirred into the sauce.
What are the suggested garnishes?
Top the finished dish with chopped green onions and diced tomatoes for added flavor and presentation.
How much butter is used in total for this recipe?
The recipe uses 1/2 cup of butter in total, divided between the mushroom filling and the sauce.
What should I do if my ravioli dough is too sticky?
If the dough feels sticky, simply sprinkle it with a bit of additional flour until a soft, manageable dough forms.
How much filling goes into each ravioli?
Place approximately one teaspoon of the mushroom filling in the center of each dough circle.
Is the sauce thick or thin?
It is a velvety, thick sauce achieved by cooking the roux and milk until it bubbles and then melting in the cheese.
What is the role of baking powder in the dough?
Baking powder acts as a leavening agent to give the ravioli dough its specific texture.
How many eggs are required for the pasta?
Two medium eggs are used to bind the dough.
What temperature should I use to sauté the filling?
Sauté the onions and mushrooms over medium heat, then reduce to low to simmer and evaporate the liquid.
How do I plate this dish?
Arrange the ravioli on a plate and generously pour the sauce over them so they sit in a bed of creamy sauce.
Can the sun-dried tomato sauce be used for other foods?
Yes, the recipe description mentions the sauce is so good it can be served over almost anything.
How long do I sauté the onions?
Sauté the diced onions for about 5 minutes until they are soft and translucent.
What kind of water is added to the dough?
You should use 1/4 cup of cold water, added gradually to the dry ingredients and eggs.
Do I need any special equipment for the ravioli?
A biscuit cutter or a simple glass is sufficient for cutting the dough circles, and a fork is used for sealing.
How many servings does this make?
While the exact count depends on the size of your ravioli, the recipe uses 12-16 oz of mushrooms and 1 3/4 cups of flour, typically serving 4 people.