Olive Garden Ravioli Di Portobello / Portabella Mushroom Ravioli

Thanks to all the comments and a little common cooking knowledge. I think I've perfected the sauce. Cat's version of Sun-dried Tomato Sauce: 1/4 cup butter 3 1/2 T flour 2 cups milk 3/4 cup heavy cream 6-8 small sun-dried tomatoes packed in oil , chopped extremely fine or run through food processor 1 1/2 T sun dried tomato oil 7 ounces smoked gouda cheese 2 oz parmesan 1/4 cup pasta water *Try adding a garlic clove or two with the butter for added flavor Garnish: chopped green onion Chopped tomatoes Directions: Melt the butter in a saucepan. Whisk in the flour to make a paste and it smells nutty and looks a light golden brown. Add milk, cream, sun-dried tomatoes and oil whisking constantly to prevent any lumps from forming. On medium heat cook until the sauce thickens slightly. Turn heat down to low, add shredded smoked Gouda and parmesan. Whisk on low heat until cheese is completely melted. At this point it will look like one massive booger. With heat on very low add 1/4 c pasta water and use an immersion blender for one min and whisk up the sauce to create a much better texture! *Sauce can also be CAREFULLY poured into a standard blender and returned to the pot on low heat to ensure its warm enough to serve Serving: Arrange mushroom raviolis or tortellini 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.

•Used my own dough recipe •added Garlic to the filling(don't recommend) •salted both filling and sauce (recommend lightly on filling but none at all onbthe sauce if you are using salted butter.

I make this all the time and turns out wonderful... I however always use three bridges fresh wild mushroom Ravioli and instead of chunks of gouda cheese i prefer to use Smoky Gouda chesse spread and all that to butter and milk and flour... Always turns out much more creamier and has a hint of smokiness to it..

Thank you, Chele, for sharing this recipe! <br/>My thoughts are:<br/>1. For pasta dough, mix 2 cups of flour and 3 room temperature eggs (as fresh as you can find). Mix, then knead until well combined. Cover in plastic wrap and let sit on the counter for 30-60 minutes.<br/>2. The Olive Garden likely:<br/> Uses cream instead of milk & butter for the sauce.<br/> Sautes the ravioli in olive oil after they've been boiled but before serving.<br/> Adds egg and maybe breadcrumbs to the filling to make it stick together more.<br/>3. Another step you can take is to mix smooth the gouda and sun-dried tomato sauce in a blender. Then return to saucepan to reheat and further marry the flavors.<br/><br/>I realize that most of these ideas increase the calories and require more time to execute but it will be worth it!