This is a copy-cat recipe. It is supposed to be like Olive Garden's Ravioli di Portobello, my favorite dish of theirs. I got it from one of those copycat recipe sites, Flora's Hideout. But you can find the same recipe on a large number of websites. It gives you the recipe for making your own mushroom ravioli, but I am not that ambitious. I bought refrigerated ravioli and just made the sauce. Here's the recipe for doing it that way.
Mushroom Ravioli with Smoked Gouda Sauce
¼ cup butter
¼ cup flour
2 cups milk
8 oz. smoked gouda, shredded
3 sun-dried tomatoes, finely chopped
18 oz. fresh mushroom ravioli
2 green onions, chopped
1 tomato, chopped
Put a large pot of water on to boil for the ravioli. In a large saucepan, heat butter over medium-low heat until it melts. Whisk in flour and cook for about 3 minutes. Add milk slowly, whisking constantly. Cook another 2 minutes or until sauce is thickened.
Add gouda and sun-dried tomatoes to the sauce. Stir over medium-low heat until cheese is melted.
Meanwhile, boil ravioli according to package directions. Drain.
Pour gouda sauce over warm ravioli. Top with chopped green onion and tomato.
Makes 4 servings.
I didn't call it Ravioli di Portobello, because it's not exactly the same as the Olive Garden dish. But it is pretty close. I didn't have jarred sun-dried tomatoes, so I used some dried ones that I had and rehydrated them. They worked okay, but I think it would be better with jarred ones. I'll use those next time. I also forgot about the green onion and tomato for toppers (because the copycat recipe didn't list them on the ingredient list). I did miss those and think it will taste more like the real thing to me if they are on there. The sauce was really thick; I ended up thinning it out a bit.
The refrigerated ravioli I got for this was AWESOME. As you probably know by now, I love filled pastas. I heard about a new Buitoni one a month or so ago. Wild Mushroom Agnolotti. I've been wanting to try it ever since. This was the perfect dish to try it in! I loved it. Even though the sauce wasn't quite the same as Olive Garden's, the ravioli was as good (if not a little better!). It would be delicious with any kind of sauce under the sun. I definitely have a new favorite kind of filled pasta.
I will certainly be making this dish again. I might tweak the sauce a little bit as I go.
I think my picture looks pretty close to the Olive Garden dish:
Like I said above, I didn't have the green onion and tomato, so I sprinkled on some dried chives I had in my spice cabinet.