Wednesday, September 30, 2015

Olive Garden Copycat | Ravioli Di Portobello

I am a total creature of habit. I do not like change and when I find something I like I have a really difficult time trying something new, whether that be a book, a movie or a new restaurant. But I force myself out of my safe little bubble from time to time and I usually find that I'm glad I did.

So being the creature of habit that I am, Olive Garden is one of my favorite restaurants and I order the same thing every time I'm there. Fettuccine Alfredo. Every time. I can't be the only one...that sauce is to die for. But when we went to OG for my celebratory birthday dinner back in August, they had a deal called Build Your Own Tour of Italy. I thought, "This is the perfect chance for me to expand my bubble without missing out on my beloved fettuccine alfredo!", and so, I ordered it. In that trio I built was a dish called Ravioli Di Portobello, and let me just say, I haven't ordered fettuccine alfredo since.

This. Stuff. Is. Amazing. I love mushrooms and this dish is full of 'em! Since I can't go to Olive Garden everyday, or even once a week, I thought why not try to make it at home? So I did. And it, too is delicious! So for those of you who love mushrooms as much as I do, really love this dish at OG as much as I do, or are just a creature of habit looking to expand your Olive Garden palette, here is the recipe I used:

Olive Garden Copycat | Ravioli Di Portobello

  • Two 9oz packages of wild mushroom agnolotti (mushroom filled raviolis)
  • 1 lb portobello mushrooms, sliced
  • 2 cups milk
  • 1/4 cup flour
  • 1/4 cup butter
  • 8 ounces gouda, shredded
  • 1 cup parmesan, shredded or grated
  • 1/4 cup sun dried tomatoes, diced
  • 2 Tbsp oil from sun dried tomato jar
  • Salt, pepper, oregano, garlic salt, and nutmeg to taste
Cook ravioli according to package directions. While pasta cooks, add sliced mushrooms and diced tomatoes to a medium skillet. Saute in 2 Tbsp of oil from the tomato jar. In a large saucepan, melt butter and whisk in flour. Let simmer for a few seconds and slowly whisk in milk. Add seasoning of your liking and dump in all cheese. Stir until melted and add more milk if sauce is too thick. When sauce is to your liking, add mushrooms and tomatoes.

Drain pasta and add to sauce or pour sauce over ravioli as desired. Serve with garlic bread and salad. Enjoy!

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