Olive Garden Ravioli di Portobello Copycat
A copycat of Olive Garden's Ravioli di Portobello: mushroom ravioli in a creamy sun-dried tomato and parmesan-fontina sauce, topped with diced tomato and dried parsley.
⏱️ Prep: 10 min🍳 Cook: 15 min
Nutritionper 100 g›
220
Calories
8g
Protein
22g
Carbs
11g
Fat
Ingredients
| 18 oz (510 g) | mushroom ravioli |
| 3 tbsp (42 g) | butter |
| 2 cloves (2 скилидки) | garlic cloves, minced |
| 2 tbsp (30 g) | sun-dried tomato paste |
| 1/2 cup (120 ml) | chicken broth |
| 3/4 cup (180 ml) | heavy cream |
| 2 tbsp (16 g) | flour |
| 1/3 cup (33 g) | freshly grated Parmesan cheese |
| 1/4 cup (28 g) | Fontina cheese, shredded |
| 1 | ripe tomato, diced |
| to taste | dried parsley (for garnish) |
Instructions
- Cook the ravioli according to the package instructions and set aside.
- In a saucepan, melt the butter. Add the garlic and sauté until fragrant, about 1 minute.
- Stir in the flour and cook, stirring, until light brown. Add the sun-dried tomato paste and mix thoroughly, then slowly add the chicken broth and heavy cream.
- Add the parmesan and fontina and stir until melted. Serve the sauce over the cooked ravioli and top with dried parsley and diced tomato before serving.