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olive garden ravioli recipe

Ravioli di Portobello Recipe

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Prep Time 25 minutes
Cook Time 1 minute
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 16 oz fresh lasagna sheets
  • 2 cups portobello mushrooms, finely chopped
  • 4 oz cream cheese, softened
  • 1/2 cup ricotta cheese
  • 1/2 cup parmesan, finely grated, divided
  • 2 cloves garlic, minced, divided
  • 2 tbsp olive oil, divided
  • 1 tbsp unsalted butter
  • 1 can (14 oz) crushed tomatoes
  • 1/2 cup heavy cream
  • 1 tsp dried oregano
  • 1/2 tsp crushed red pepper flakes
  • Salt and black pepper
  • Fresh basil leaves

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Boil ravioli in batches in well-salted water for 3 to 4 minutes until they float, then lift out with a slotted spoon.
  6. Spoon sauce into warm bowls, arrange ravioli on top, add more sauce, and tear fresh basil over each plate to serve.

Notes

You can make the filling up to 2 days ahead and keep it covered in the fridge, which makes assembly much faster on the night. If your ravioli start blowing open in the pot, it means the edges need a firmer press; seal the remaining ones more carefully before they go in. This recipe is written for fresh lasagna sheets, so if you switch to store-bought ravioli, skip straight to step 4 and just make the sauce.