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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.

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Cheese Ravioli with Mushroom Ragu



CHEESE RAVIOLI with MUSHROOM RAGU
Olive Garden Recipe

Serves 4

1/2 cup Spanish onions, diced
1/2 cup fresh carrots, diced
1/2 cup fresh celery, diced
2 tablespoons sweet butter
6 oz pancetta, diced in 1/4 inch cubes
1/2 pound beef tenderloin, diced in 1/2 inch cubes
6 garlic cloves, chopped
1/2 pound domestic mushrooms, sliced
1/2 cup shiitake mushrooms, sliced & destemmed
1/4 pound portobello mushrooms, cubed
salt and freshly cracked black pepper to taste
1 cup dry white wine
1 cup chicken broth
1 (14.5 oz.) can diced tomatoes
1/4 cup sweet butter
1 pound square cheese ravioli, cooked according to package directions
parmesan cheese, grated
fresh parsley

Melt 2 tablespoons butter in a heavy bottom roasting pan. Add pancetta, beef, onions, carrots, celery, and garlic. Brown on medium high heat while stirring for about 10 minutes. Add mushrooms and cook 5 more minutes, then season with black pepper. Add white wine, chicken broth and tomatoes. Simmer sauce on medium heat and cook about 2 hours, or until meat is tender. Add 1/4 cup of chilled butter while stirring sauce until butter is completely melted. Taste and adjust seasoning with salt and pepper. Add cooked, drained ravioli to sauce and stir to coat pasta. Place sauced ravioli on serving plate. Top with grated parmesan and parsley.

Notes: Substitute reconstituted dried porcini mushrooms for domestic mushrooms Substitute thick bacon for pancetta. Add roasted red peppers to sauce. Add capers or black olives to sauce.

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