About Olive Garden

Olive Garden is the leading restaurant in the Italian dining segment with more than 800 restaurants, more than 96,000 employees and more than $3.6 billion in annual sales. Olive Garden is a division of Darden Restaurants, Inc., (NYSE: DRI), which owns and operates more than 2,100 restaurants that generate over $8.5 billion in annual sales. Headquartered in Orlando, Fla., and employing more than 200,000 people, Darden is recognized for a culture that rewards caring for and responding to people. In 2014, Darden was named to the FORTUNE “100 Best Companies to Work For” list for the fourth year in a row. Olive Garden is committed to making a difference in the lives of others in the local community. As part of this commitment, Olive Garden restaurants have donated nearly 30 million pounds of food to local community food banks across the country.

Search

Loading...

Ravioli Di Portobello



RAVIOLI di PORTOBELLO
Olive Garden Copycat Recipe

Serves 2-4

Filling:
12 -16 ounces portobello mushrooms, finely chopped
1 small onion, diced
1/4 cup butter
1 dash salt & pepper

Ravioli Dough:
1 1/2 cups flour
2 medium eggs
1/4 cup cold water
1 1/2 teaspoons salt
2 teaspoons baking powder

Sun-dried Tomato Sauce:
2 cups milk
1/4 cup butter
1/4 cup flour
8 ounces smoked gouda cheese
3 sun-dried tomatoes, chopped

Garnish:
chopped green onion
diced tomato

Filling: Melt butter in a pan over medium heat. Sauté onion until soft. Add mushrooms and sauté for two minutes. Reduce heat and let simmer for 5 minutes or until liquid has evaporated and the mushrooms are fully cooked. Set aside.

Ravioli Dough:  Mix dry ingredients and eggs in a bowl. Add water a little at a time, while stirring, until it forms soft dough. Dough should be soft, but not sticky. Roll out on a floured surface to 1/4 inch thickness. If dough is sticky, sprinkle with flour. Using a biscuit cutter or small glass, cut 3 inch circles from the dough. Place a spoonful of the mushroom and onion mixture in the center of the circle and top with another circle of dough. Crimp the edges with a fork, being sure to completely seal the ravioli. If needed, moisten the edge of the bottom circle with cold water before crimping the top circle over the filling.

Drop raviolis, a few at a time, into boiling water being careful that they do not touch in the kettle. When the raviolis float to the top, boil for one minute and then remove them with a slotted spoon.
Keep hot in a covered dish. Drizzling with a little butter or oil will prevent them from sticking to one another.

Sun Dried Tomato Sauce: Melt the butter in a saucepan. Stir in the flour to make a thick paste. Add cold milk, stirring constantly to prevent any lumps from forming. Cook until the sauce thickens. Add cut up smoked Gouda cheese and the chopped sun dried tomatoes. Heat until cheese is completely melted.

Serving: Arrange raviolis on a dinner plate that has a slight indentation. Pour the sun dried tomato sauce over the raviolis so that the raviolis rest in a bed of sauce. Sprinkle chopped green onion and diced tomatoes over the top.


Fettuccine Assortito



FETTUCCINE ASSORTITO
Olive Garden Copycat Recipe

Serves 4

Fontina Cheese Sauce:
6 tablespoons butter
6 tablespoons all-purpose flour
3 cups milk
6 ounces Fontina cheese, shredded
salt, to taste
fresh ground black pepper, to taste

Assortito:
1 cup green bell pepper, julienned
1 cup red bell pepper, julienned
1 3/4 cups broccoli florets, cut into small pieces
1 cup zucchini, cut in 1/4 inch slices
1 cup yellow squash, cut in 1/4 inch slices
1 cup carrot, julienned
1 3/4 cups ham, julienned
1 pound fettuccine pasta, cooked al dente
3 tablespoons butter or 3 tablespoons margarine
3 tablespoons olive oil

In a heavy non-aluminum pot, melt butter then whisk in the flour and cook on moderate heat for 2 minutes, stirring constantly. Add the milk and bring just barely to the boiling point. Turn off the heat, add Fontina cheese and blend into the hot milk. Adjust the salt and pepper.

Add the butter or margarine and olive oil to a large, heavy skillet over medium heat and sauté the vegetables and ham together until crisp tender. Stir frequently.

Drain the pasta and blend with the vegetable-ham mixture; add the hot cheese sauce and blend again, to coat all ingredients with sauce. Pass grated Parmesan at the table.



Florentine Lasagna



FLORENTINE LASAGNA
Olive Garden Copycat Recipe

Serves 8

1 pound fresh spinach
1 pound coarsely chopped fresh mushrooms
1 cup chopped onion
2 cloves minced garlic
2 tablespoons olive oil
3 cups Ricotta cheese
1 and 2/3 cups Parmesan cheese divided
1 egg
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
16 lasagna noodles
4 and 1/2 cups shredded mozzarella cheese
marinara sauce or tomato cream sauce as desired
extra Parmesan cheese

Steam spinach until tender; press out excess moisture and chop coarsely. Cook mushrooms, onions and minced garlic over medium-high heat until onions are tender; drain excess liquid and cool. Mix ricotta cheese, 2/3 cup Parmesan, egg, salt, pepper, basil and oregano in large bowl. Add cooled spinach and mushroom-onion mixture and mix on low speed until just blended. Cook lasagna according to package directions; rinse under cool water and drain thoroughly. Place four lasagna strips in bottom of lightly oiled 9 by 13 inch pan, overlapping slightly. Top with 2 cups of spinach filling.

Sprinkle with 1 and 1/2 cup shredded cheese and 1/3 cup Parmesan. Repeat layering two more times and top with remaining four lasagna strips. Spread 1 cup of marinara or tomato-cream sauce over top and cover tightly with foil. Preheat oven to 350 degrees and bake, covered, for 1 hour. Remove from oven and keep warm at least 30 minutes before cutting. Top with extra Parmesan cheese. (Can be refrigerated for a day in advance of baking if desired.)





Culinary Tours of Italy



 According to Olive Garden's Website you can taste your way across Italy with three different culinary tours.

NORTHERN TOUR OF ITALY 
This new dish was inspired by decadent Northern Italy. You get Asiago Tortelloni, Chicken Lombardy and Fettuccine with Creamy Parmesan Portobello Sauce all on one plate.

 CLASSIC TOUR OF ITALY 
The Classic Tour of Italy is nothing new and has three fan favorites all on one plate, Chicken Parmigiana, Fettuccine Alfredo, and Lasagna Classico.

SOUTHERN TOUR OF ITALY
 Another new dish featuring the zesty flavors of the southern region. You can enjoy perfectly seasoned Spicy Pesto Shrimp, fresh Mezzaluna Marinara and Bucatini with Spicy Tomato Bacon Sauce.

The two new entrees are available for a limited time only but the Classic Tour of Italy has been on the menu for as long as this reporter can remember. The meals are priced between about $15 and $17.

Chicken Abruzzi

CHICKEN ABRUZZI
Olive Garden Copycat Recipe

Serves 2

Two chicken breasts    
2 tablespoons olive oil    
1 cup kale, chopped    
1 cup zucchini, chopped    
1 cup red peppers, chopped    
1 cup green peppers, chopped    
1 cup yellow squash, chopped    
1 pinch of fresh chopped rosemary    
1 can of cannellini beans    
1 cup chicken broth    
1 tablespoon crushed garlic    
1 tablespoon of cream    
salt and pepper to taste    
2 lemons, halved

Season chicken with salt, pepper and oil.  Grill chicken to internal temp of 155 degrees. Add lemon halves to grill, cut side down, until grill marks appear. Reserve. In a lightly oiled saute pan, add garlic and cook for 1 minute. Add fresh chopped kale, zucchini, yellow squash, red pepper, green pepper, cannellini beans and chopped rosemary. Cook for one minute.

Add chicken broth, a touch of cream, chopped tomato, salt and pepper to taste. Let simmer for 3 - 4 minutes, or until vegetables soften. Pour vegetables and broth into a bowl. Slice chicken and place it on top of the bowl. Finish with a squeeze of lemon and add second half for garnish.

Cheese Ravioli with Vegetables



CHEESE RAVIOLI with Fresh Vegetables
Olive Garden Recipe

Serves 4

1 lb mini round cheese ravioli, cooked according to package directions
1/4 cup extra virgin olive oil
1 clove fresh garlic, chopped
2 (7 oz.) jars roasted red peppers, sliced in strips
1 whole, medium fresh zucchini, sliced in half moons
1/2 cup black olives, sliced
1 cup chicken broth
grated Parmesan to taste
fresh chopped parsley for garnish
salt and freshly ground black pepper

Heat olive oil over medium heat in saucepan. Add roasted red pepper strips, zucchini moons, garlic and black olives. Cook while stirring for 2 minutes or until the zucchini reaches desired texture. Add chicken broth and let sauce simmer for 2 minutes. Season with salt and cracked black pepper to taste.

Drain cooked ravioli well. Toss ravioli in a small amount of olive oil to prevent sticking. Add cooked ravioli to sauce. Blend well, allowing sauce to cover ravioli. Place sauced ravioli on serving plate. Top with grated Parmesan cheese and parsley.



Venetian Sunset Cocktail



VENETIAN SUNSET
Olive Garden Copycat Recipe

6 ounces Martini & Rossi Asti sparkling wine
3 ounces pineapple juice
splash grenadine
pineapple slice, for garnish
maraschino cherry, for garnish

Fill a 14 ounce glass with ice. Add sparkling wine until the glass is about full. Fill to the top with pineapple juice. Add a splash of grenadine, then garnish with a pineapple slice on the rim and drop in a cherry.