Olive Garden Ravioli Di Portobello Recipe
Craving restaurant-quality Italian food at home? The Olive Garden Ravioli Di Portobello Recipe is perfect for you.
Equipment
- Large pot
- Deep skillet
- Colander
- Wooden Spoon
- Sharp knife
- Measuring Cups
Ingredients
- 1 package cheese ravioli 20 ounces
- 2 cups portobello mushrooms sliced thin
- 3 tablespoons butter unsalted
- 2 cloves garlic minced fine
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh parsley chopped
- Salt to taste
- Black pepper to taste
- 1 tablespoon olive oil
Instructions
- Fill your pot with salted water.
- Bring it to a rolling boil.
- Add ravioli gently to avoid breaking.
- Cook for 4-5 minutes until tender.
- Drain and set aside carefully.
- Heat olive oil in your skillet.
- Add sliced portobello mushrooms to the pan.
- Cook for 5 minutes until golden.
- Mushrooms should be soft and fragrant.
- Remove and keep them warm.
- Melt butter in the same skillet.
- Add minced garlic and cook 30 seconds.
- Pour in heavy cream slowly.
- Stir constantly to prevent burning.
- Let it simmer for 3 minutes.
- Add Parmesan cheese and stir well.
- Season with salt and pepper.
- Add cooked ravioli to the sauce.
- Toss gently to coat evenly.
- Add mushrooms back to the skillet.
- Mix everything together carefully.
- Cook for 2 more minutes.
- Garnish with fresh parsley on top.
Notes
- Don't overcook your ravioli or they'll burst.
- Use fresh portobello mushrooms for best flavor.
- Full-fat cream makes the sauce richer.
- Freshly grated Parmesan works better than pre-grated.
- Taste and adjust seasoning before serving.
- Serve immediately while it's hot.
- Add red pepper flakes for extra kick.