Copycat Olive Garden Creamy Mushroom Ravioli
A luxurious take on the classic, featuring homemade ravioli, a rich truffle-infused sauce, and premium ingredients.
16
Homemade Cheese Ravioli (recipe follows)
15 oz
Ricotta Cheese-whole milk
1/2 cup
Parmesan Cheese-grated
1
Egg-large
Salt
See all 17 ingredients ↓
A luxurious take on the classic, featuring homemade ravioli, a rich truffle-infused sauce, and premium ingredients.
Instructions
- Prepare Ravioli Filling: Combine all Ravioli Filling ingredients in a bowl and mix well. Set aside.
- Make Ravioli: Roll out pasta dough and fill with Ravioli Filling. Cut into individual ravioli.
- Cook Ravioli: Cook Ravioli in boiling salted water until al dente, about 3-5 minutes. Drain and set aside.
- Prepare Sauce: Melt Butter in a large skillet over medium heat.
- Add Mushrooms to the skillet and cook until softened and browned, about 12-15 minutes.
- Add Garlic to the skillet and cook for 1 minute more, until fragrant.
- Deglaze the pan with Marsala Wine, scraping up any browned bits from the bottom.
- Pour in Heavy Cream and bring to a simmer. Reduce heat to low.
- Stir in Parmesan Cheese and Truffle Oil. Season with Salt and Black Pepper to taste.
- Add cooked Ravioli to the Sauce and toss to coat.
- Garnish with Parsley and freshly grated Truffle. Serve immediately.
-
16
16
Homemade Cheese Ravioli (recipe follows)
-
15 oz
425 g
Ricotta Cheese-whole milk
-
1/2 cup
120 mL
Parmesan Cheese-grated
-
1
1
Egg-large
-
Salt
To taste
-
Black Pepper
To taste
-
8 tbsp
120 mL
Butter-European style
-
16 oz
450 g
Mixed Wild Mushrooms-sliced (Porcini, Chanterelle, Morels)
-
4 cloves
4
Garlic-minced
-
1 cup
240 mL
Heavy Cream
-
1/4 cup
60 mL
Dry Marsala Wine
-
1/2 cup
120 mL
Parmesan Cheese-Reggiano, grated
-
1 tsp
5 mL
White Truffle Oil
-
Salt
To taste
-
Black Pepper
To taste
-
1 tbsp
15 mL
Fresh Parsley-chopped
-
1/4 tsp
1.25 mL
Freshly Grated Truffle
Equipment
- Large pot
- Large skillet
- Pasta machine (optional)
- Colander
Instructions
- Prepare Ravioli Filling: Combine all Ravioli Filling ingredients in a bowl and mix well. Set aside.
- Make Ravioli: Roll out pasta dough and fill with Ravioli Filling. Cut into individual ravioli.
- Cook Ravioli: Cook Ravioli in boiling salted water until al dente, about 3-5 minutes. Drain and set aside.
- Prepare Sauce: Melt Butter in a large skillet over medium heat.
- Add Mushrooms to the skillet and cook until softened and browned, about 12-15 minutes.
- Add Garlic to the skillet and cook for 1 minute more, until fragrant.
- Deglaze the pan with Marsala Wine, scraping up any browned bits from the bottom.
- Pour in Heavy Cream and bring to a simmer. Reduce heat to low.
- Stir in Parmesan Cheese and Truffle Oil. Season with Salt and Black Pepper to taste.
- Add cooked Ravioli to the Sauce and toss to coat.
- Garnish with Parsley and freshly grated Truffle. Serve immediately.
Nutrition per serving
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