- Yield: 6
- Prep Time: 30 minutes
- Cook Time: 45-60 minutes
Ravioli Di Portabello
Ahhh… one of my favourites from the Olive Garden. Sadly, the amount of butter and cream used in their recipe is just too much to justify enjoying on a semi-regular basis… So, like any aspiring home chef – I modify copycats :o) And to my sheer DELIGHT (!) this one came out splendidly! I mean, you CAN taste the slight difference, but it’s only because of my modified pasta dough and healthier ingredient substitutions. So, enjoy! Oh – and make extra! They freeze beautifully, including the sauce! Just add fresh tomato, green onion, and voila!
Make the ravioli:
Beat 1 egg with 1 tablespoon of water to make an egg wash. Dust the counter and sheet of dough with flour, lay out the long sheet of pasta, and brush the top surface with the egg wash, which acts as a glue. Drop tablespoons of your favorite filling on 1/2 of the pasta sheet, about 2-inches apart.
Fold the other 1/2 over the filling like a blanket. With a pasta cup or your fingers, gently press out air pockets around each mound of filling. Use a sharp knife to cut each pillow into squares and crimp the 4 edges with the tins of a fork to make a tight seal.
Dust the ravioli and a sheet pan with flour to prevent the pasta from sticking and lay them out to dry slightly while assembling the rest
Cook the ravioli in plenty of boiling salted water for 4 minutes; they'll float to the top when ready, so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Keep hot in a covered dish. Drizzling with a little butter or oil will prevent them from sticking to one another.
Arrange raviolis on a dinner plate, pour the sun dried tomato sauce over the raviolis, and sprinkle with chopped green onion and diced tomatoes.
Ingredients
- Filling
- portabello mushrooms - 12 -16 ounces, finely chopped (about 5-6 large mushrooms)
- onion - 1 small, diced
- butter - 1/4 cup
- sea salt & cracked black pepper
- Sun-dried Tomato Sauce
- 1% milk - 2 cups
- unsalted butter - 1/4 cup, unsalted
- greek yoghurt - 1/4 cup
- mascarpone cheese - 1 tbs
- smoked gouda - 8 ounces
- sun-dried tomatoes - 3 (packed in oil), chopped
- Garnish
- green onion - chopped
- diced tomato
Instructions
Make your pasta dough; set aside for the required 30 minutes
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.
Make the ravioli:
- Beat 1 egg with 1 tablespoon of water to make an egg wash
- Dust the counter and sheet of dough with flour, lay out the long sheet of pasta, and brush the top surface with the egg wash, which acts as a glue.
- Drop tablespoons of your favorite filling on 1/2 of the pasta sheet, about 2-inches apart; Fold the other 1/2 over the filling like a blanket
- With a pasta cup or your fingers, gently press out air pockets around each mound of filling; Use a sharp knife to cut each pillow into squares and crimp the 4 edges with the tins of a fork to make a tight seal
- Dust the ravioli and a sheet pan with flour to prevent the pasta from sticking and lay them out to dry slightly while assembling the rest
- Cook the ravioli in plenty of boiling salted water for 4 minutes; they’ll float to the top when ready, so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or 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: Hint – Gouda takes a long time to melt so you can always soften it in the microwave before adding to the pot – Melt the butter in a saucepan; On low heat, stir in the yoghurt first and then mascarpone cheese
- Add cold milk, stirring constantly to prevent any lumps from forming
- Cook until the sauce thickens, do not rush the sauce – it will thicken
- Add cut up smoked Gouda cheese and the chopped sun dried tomatoes
Heat until cheese is completely melted - Arrange raviolis on a dinner plate, pour the sun dried tomato sauce over the raviolis, and sprinkle with chopped green onion and diced tomatoes.
