Olive Garden Ravioli di Portobello Copycat Recipe
This Olive Garden ravioli recipe brings the restaurant’s Ravioli di Portobello home, with portobello mushroom and cheese-filled pasta in a creamy tomato sauce. It’s a solid weeknight dinner that feels a bit more special than the usual rotation without requiring any skills you don’t already have.
The filling comes together fast, the sauce is straightforward, and the whole dish lands on the table in about 45 minutes.
Why I Love This Recipe
The sauce is what keeps me coming back to this one. It’s rich from the cream, bright from the tomatoes, and there’s enough parmesan in it to give every bite some salt and body.
The portobello filling is meaty without being heavy, which makes the whole dish feel balanced. Cream cheese holds it together so the filling stays put when the pasta cooks.
Recipe Ingredients
- 16 oz fresh lasagna sheets – From the refrigerated section; these roll and fold cleanly for homemade ravioli
- 2 cups portobello mushrooms, finely chopped – About 2 medium caps; remove the dark gills with a spoon for a cleaner flavor
- 4 oz cream cheese, softened – Binds the filling and adds a mild tang
- 1/2 cup ricotta cheese – Whole-milk ricotta gives the filling a lighter, creamier texture
- 1/2 cup parmesan, finely grated, divided – Use half in the filling, half in the sauce
- 2 cloves garlic, minced, divided – Split between the filling and the sauce
- 2 tbsp olive oil, divided – One for the filling, one for the sauce base
- 1 tbsp unsalted butter – Goes into the sauce for a bit of richness
- 1 can (14 oz) crushed tomatoes – A good quality can makes a noticeable difference here
- 1/2 cup heavy cream – Stirred in at the end; pulls the sauce together
- 1 tsp dried oregano – For the sauce
- 1/2 tsp crushed red pepper flakes – Adds a gentle background heat; leave it out if you prefer
- Salt and black pepper – To taste throughout
- Fresh basil leaves – For serving; a handful torn over the top
Variations / Substitutions
- Wonton wrappers instead of lasagna sheets – They seal well and cut the prep time significantly, though the texture is a little thinner and chewier than fresh pasta.
- Baby bella or cremini mushrooms – These work just as well as portobello; the flavor is slightly less earthy but still very good.
- Part-skim ricotta – Fine to use; the filling will be slightly less creamy but still holds together.
- Coconut cream instead of heavy cream – The sauce will taste a little sweeter and less savory, so taste and adjust salt before serving.
- Pecorino Romano instead of parmesan – Sharper and saltier, so use a little less and taste as you go.
- A pinch of smoked paprika instead of red pepper flakes – Gives the sauce a smoky warmth instead of heat.
If you like this kind of mushroom pasta, you might also enjoy making a Copycat Olive Garden Chicken Marsala at home.
How To Make Ravioli di Portobello
Step 1: Sauté the Mushroom Filling
Heat 1 tbsp of the olive oil in a medium skillet over medium heat. Add the 2 cups of finely chopped portobello mushrooms with a pinch of salt and cook for about 6 minutes, stirring occasionally, until they release their water and shrink down to about half their original volume. Add 1 clove of the minced garlic and cook for another 1 minute.
Scrape the mushrooms onto a plate and let them cool for about 5 minutes. You want them genuinely cool before mixing, not just warm; if they go into the cheese too hot, the cream cheese will melt and the filling will be too loose to work with.
Step 2: Mix the Ravioli Filling
In a medium bowl, combine the cooled mushrooms with the 4 oz softened cream cheese, the 1/2 cup ricotta, and 1/4 cup of the parmesan. Season with salt and black pepper, then stir until the mixture is smooth and holds together when you press it with a spoon.
The filling should be thick enough to scoop without spreading. If it looks wet, put it in the fridge for 10 minutes; it will firm up as it chills.
Step 3: Fold the Ravioli
Lay your fresh lasagna sheets flat on a lightly floured surface. Drop heaping teaspoons of filling about 2 inches apart along one half of each sheet, leaving at least a 1-inch border around each mound. Dip your finger in water and trace around each mound of filling, then fold the other half of the pasta sheet over the top. Press firmly around each mound, working from the center outward to push out any air. Cut into individual ravioli with a knife or pastry cutter and press the edges again to seal.
Air pockets are the main thing to watch for here. Any trapped air will expand when the pasta hits boiling water and can blow the seam open. Press carefully and you will be fine.
Step 4: Simmer the Tomato Cream Sauce
While you bring a large pot of well-salted water to a boil, start the sauce. In a wide skillet or saucepan, warm the 1 tbsp butter and the remaining 1 tbsp olive oil over medium heat. Add the remaining 1 clove of minced garlic and cook for about 1 minute until fragrant, then pour in the 14 oz can of crushed tomatoes. Stir in the 1 tsp dried oregano and the 1/2 tsp crushed red pepper flakes, then let the sauce simmer over medium-low heat for 8 to 10 minutes, until it thickens slightly. Pour in the 1/2 cup heavy cream, stir well, and simmer for another 2 minutes. Stir in the remaining 1/4 cup parmesan and season with salt and pepper to taste.
The sauce should look a warm salmon-orange color and coat the back of a spoon. If it tastes flat, a little extra salt usually fixes it.
Step 5: Boil the Ravioli
Cook the ravioli in batches in the boiling salted water. Fresh filled pasta cooks quickly: about 3 to 4 minutes per batch, until the edges look slightly translucent and the pasta floats to the top. Lift them out with a slotted spoon rather than draining through a colander; they’re fragile and this keeps them intact.
Don’t crowd the pot. Adding too many at once drops the water temperature and makes them stick together.
Step 6: Plate and Garnish
Spoon a generous layer of the tomato cream sauce into the bottom of a warm bowl or shallow pasta plate. Lay 5 or 6 ravioli over the sauce, then spoon a little more sauce on top. Tear a few fresh basil leaves over the whole thing and serve right away.
Recipe Tips
- Chop the mushrooms finely. Rough chunks make the filling lumpy and harder to seal. Aim for small, even pieces about the size of a pea.
- Salt your pasta water generously. It should taste like light seawater. This is the only chance you get to season the pasta itself.
- Make the filling ahead if you like. It keeps in the fridge for up to 2 days, which makes this a lot more manageable on a busy night.
- Test one ravioli first. Before cooking the whole batch, drop a single ravioli in the water. If it blows open, press the remaining ones more firmly around the edges.
Boil times by pasta thickness:
| Pasta Thickness | Filling Quantity Per Piece | Boil Time |
|---|---|---|
| Thin (fresh sheet) | 1 tsp | 3 mins |
| Medium (fresh sheet) | 1.5 tsp | 4 mins |
| Thick (rolled by hand) | 1.5 tsp | 5 mins |
How To Store
- Refrigerate – Store leftover ravioli and sauce separately in airtight containers for up to 3 days. Storing them together makes the pasta absorb the sauce and turn soft.
- Reheating – Warm the sauce in a skillet over low heat, then add the ravioli and heat for 2 to 3 minutes until warmed through. The microwave works in a pinch but can make the pasta a bit rubbery.
- Serve Cold – Not recommended for this one; the pasta and sauce firm up when cold and don’t taste great straight from the fridge.
What To Serve With Ravioli di Portobello
A simple green salad with a sharp vinaigrette works well here because the acidity cuts through the richness of the cream sauce. Crusty bread is the other obvious move: you’ll want something to drag through the extra sauce at the bottom of the bowl. A glass of dry white wine, like a Pinot Grigio, balances the earthy mushroom filling without fighting the tomato.
Frequently Asked Questions
Can I freeze the ravioli before cooking?
Yes. Arrange the uncooked ravioli in a single layer on a parchment-lined baking sheet, freeze until solid (about 1 hour), then transfer to a freezer bag. Cook straight from frozen; just add 2 extra minutes to the boil time.
My filling is too wet. What went wrong?
The mushrooms likely went into the cheese while still warm, or they needed another minute or two in the pan. Refrigerate the filling for 10 to 15 minutes and it should firm back up.
Can I use store-bought cheese ravioli instead of making my own?
Yes, and it cuts the total time to about 20 minutes. The sauce here is the main event and works just as well poured over a good quality store-bought cheese ravioli.
Do I need a pasta machine to make this?
No. Fresh lasagna sheets from the refrigerated aisle are the shortcut this recipe is built around. A rolling pin and a sharp knife are all you need.
Ingredients
Method
- Heat 1 tbsp olive oil in a skillet over medium heat. Cook the 2 cups chopped portobello mushrooms with a pinch of salt for 6 minutes, add 1 clove minced garlic, cook 1 more minute, then spread on a plate to cool for 5 minutes.
- Mix the cooled mushrooms with the 4 oz cream cheese, 1/2 cup ricotta, and 1/4 cup parmesan. Season with salt and pepper and stir until thick and smooth.
- Lay lasagna sheets on a floured surface, drop heaping teaspoons of filling 2 inches apart, wet the edges, fold the pasta over, press out air, and cut into individual ravioli. Press edges firmly to seal.
- Melt 1 tbsp butter with the remaining 1 tbsp olive oil in a skillet over medium heat. Cook the remaining 1 clove garlic for 1 minute, add the 14 oz crushed tomatoes, 1 tsp oregano, and 1/2 tsp red pepper flakes, and simmer for 8 to 10 minutes. Stir in 1/2 cup heavy cream and simmer 2 more minutes, then stir in the remaining 1/4 cup parmesan and season to taste.
- Boil ravioli in batches in well-salted water for 3 to 4 minutes until they float, then lift out with a slotted spoon.
- Spoon sauce into warm bowls, arrange ravioli on top, add more sauce, and tear fresh basil over each plate to serve.
