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.




Ravioli Di Portobello

Olive Garden Copycat Recipe

Serves 2-4

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

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.


Great Mushroom Hunter said...

Does this mean three slices of tomato?

Stephanie Butcher said...

Sun-dried tomatoes must be chopped. You can find packages of them in most larger grocery stores in the produce section.