Copycat Olive Garden Creamy Mushroom Ravioli

Name: Copycat Olive Garden Creamy Mushroom Ravioli (Upgraded)
Total time: 1 h 15 min
Yield: 6
Cuisine: Italian
Ingredients: 20 Cheese Ravioli-fresh or high-quality frozen; 6 tbsp Butter; 12 oz Mixed Mushrooms-sliced (Cremini, Shiitake, Oyster); 3 cloves Garlic-minced; 1/2 cup Heavy Cream; 1/4 cup Dry Sherry; 1/2 cup Parmesan Cheese-grated; 1/4 tsp Nutmeg-freshly grated; 1 tbsp Fresh Thyme-chopped; 2 tbsp Parsley-chopped

⏱1h 15m

👥6

🔥700 cal

Medium

🍽️Italian

A refined version of the classic, featuring a more complex sauce and fresh herbs.

20 Cheese Ravioli-fresh or high-quality frozen

6 tbsp Butter

12 oz Mixed Mushrooms-sliced (Cremini, Shiitake, Oyster)

3 cloves Garlic-minced

1/2 cup Heavy Cream

See all 12 ingredients ↓

(0 reviews)

⏱1h 15m

👥6

🔥700 cal

Medium

🍽️Italian

A refined version of the classic, featuring a more complex sauce and fresh herbs.

#pasta #italian #comfort food #mushroom #sherry

Instructions

Cook Ravioli according to package directions. Drain and set aside.
While ravioli is cooking, melt Butter in a large skillet over medium heat.
Add Mushrooms to the skillet and cook until softened and browned, about 10-12 minutes.
Add Garlic and Thyme to the skillet and cook for 1 minute more, until fragrant.
Deglaze the pan with Dry Sherry, 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 Nutmeg. Season with Salt and Black Pepper to taste.
Add cooked Ravioli to the Sauce and toss to coat.
Garnish with Parsley and serve immediately.

Ingredients

20 20 Cheese Ravioli-fresh or high-quality frozen
6 tbsp 90 mL Butter
12 oz 340 g Mixed Mushrooms-sliced (Cremini, Shiitake, Oyster)
3 cloves 3 Garlic-minced
1/2 cup 120 mL Heavy Cream
1/4 cup 60 mL Dry Sherry
1/2 cup 120 mL Parmesan Cheese-grated
1/4 tsp 1.25 mL Nutmeg-freshly grated
1 tbsp 15 mL Fresh Thyme-chopped
Salt To taste
Black Pepper To taste
2 tbsp 30 mL Parsley-chopped

Equipment

Large pot
Large skillet
Colander

Instructions

Cook Ravioli according to package directions. Drain and set aside.
While ravioli is cooking, melt Butter in a large skillet over medium heat.
Add Mushrooms to the skillet and cook until softened and browned, about 10-12 minutes.
Add Garlic and Thyme to the skillet and cook for 1 minute more, until fragrant.
Deglaze the pan with Dry Sherry, 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 Nutmeg. Season with Salt and Black Pepper to taste.
Add cooked Ravioli to the Sauce and toss to coat.
Garnish with Parsley and serve immediately.

Nutrition per serving

Calories 700

Ratings & Reviews

0 reviews

Copycat Olive Garden Creamy Mushroom Ravioli

Copycat Olive Garden Creamy Mushroom Ravioli

Ratings & Reviews

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