Olive Garden Ravioli Di Portobello

Name: Olive Garden Ravioli di Portobello (Upgraded)
Total time: 1 h 15 min
Yield: 4
Cuisine: Italian
Ingredients: 1 package Cheese Ravioli; 6 tbsp Butter; 1 lb Portobello Mushrooms-sliced; 1 cup Heavy Cream; 1/2 cup Parmesan Cheese-grated; 2 cloves Garlic-minced; 1 tbsp Fresh Thyme-chopped; 1 tbsp Fresh Parsley-chopped; 1/4 cup Dry White Wine

⏱1h 15m

👥4

🔥700 cal

Medium

🍽️Italian

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

1 package Cheese Ravioli

6 tbsp Butter

1 lb Portobello Mushrooms-sliced

1 cup Heavy Cream

1/2 cup Parmesan Cheese-grated

See all 11 ingredients ↓

(0 reviews)

⏱1h 15m

👥4

🔥700 cal

Medium

🍽️Italian

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

#pasta #mushroom #italian #herbaceous #comfort food

Instructions

Cook Ravioli according to package directions.
While ravioli is cooking, melt Butter in a large skillet over medium heat.
Add Portobello Mushrooms and cook until softened and browned, about 8-10 minutes.
Add Garlic and cook for 1 minute more.
Deglaze the pan with Dry White Wine, scraping up any browned bits from the bottom.
Stir in Heavy Cream, Parmesan Cheese, Thyme, and Parsley.
Bring to a simmer and cook for 5 minutes, or until sauce has thickened slightly.
Season with Salt and Black Pepper to taste.
Drain Ravioli and add it to the skillet with the sauce. Toss to coat.
Serve immediately, garnished with extra Parsley.

Ingredients

1 package 900 g Cheese Ravioli
6 tbsp 90 mL Butter
1 lb 450 g Portobello Mushrooms-sliced
1 cup 240 mL Heavy Cream
1/2 cup 120 mL Parmesan Cheese-grated
2 cloves 10 g Garlic-minced
1 tbsp 15 mL Fresh Thyme-chopped
1 tbsp 15 mL Fresh Parsley-chopped
Salt To taste
Black Pepper To taste
1/4 cup 60 mL Dry White Wine

Equipment

Large pot
Large skillet
Colander

Instructions

Cook Ravioli according to package directions.
While ravioli is cooking, melt Butter in a large skillet over medium heat.
Add Portobello Mushrooms and cook until softened and browned, about 8-10 minutes.
Add Garlic and cook for 1 minute more.
Deglaze the pan with Dry White Wine, scraping up any browned bits from the bottom.
Stir in Heavy Cream, Parmesan Cheese, Thyme, and Parsley.
Bring to a simmer and cook for 5 minutes, or until sauce has thickened slightly.
Season with Salt and Black Pepper to taste.
Drain Ravioli and add it to the skillet with the sauce. Toss to coat.
Serve immediately, garnished with extra Parsley.

Nutrition per serving

Calories 700

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0 reviews

Olive Garden Ravioli Di Portobello

Olive Garden Ravioli Di Portobello

Ratings & Reviews

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