Receta Mushroom Ravioli in a Sun-dried Tomato Alfredo Sauce

by Desiree'

Restaurant Recreation: Olive Garden’s Ravioli di Portobello

Ahhh….the Olive Garden. The go-to date night dinner

destination of my teenage youth. This dish was the only one I would ever order

there. It was consistent and good, the sauce especially since you could dip the

breadsticks in it.

This is such a cheater’s version of it, which makes it

perfect for a weeknight meal. And if you’re good at multi-tasking in the

kitchen you can get it on the table in about 20 minutes.

This dish is very savory and gets a lovely pop of brightness

from the fresh tomato and scallions. And it’s that combination I think that won

me over so many years ago.

Mushroom Ravioli in a Sun-dried Tomato Alfredo Sauce

*Serves 4

Ingredients:

• 2 8oz packages of mushroom filled ravioli ( I prefer
• Buitoni or Monterey
• brands)
• 8oz baby bella or white mushrooms, sliced
• 2 2/3 cups of prepared alfredo sauce ( I use Buitoni),
• divided
• 5 large sun-dried tomatoes
• 1 teaspoon oil from sun-dried tomato jar
• ¼ cup heavy cream + 2 tablespoons
• 2 roma tomatoes, seeded and diced (about ½ cup)
• 1/3 cup sliced scallions
• 2 tablespoons butter or oil

Directions:

Cook

ravioli per package instructions.

In a

large sauté pan, melt the butter or oil over medium heat. Add sliced

mushrooms and sauté for 8-10 minutes or until mushrooms are browned.

Remove from heat and set aside.

Meanwhile,

in a blender or food processor blend together 2/3 cups of alfredo, the

heavy cream, sun-dried tomatoes and sun-dried tomato oil. Blend until

smooth – some small chunks of tomatoes are ok.

Next

in a small sauté pan add the sun-dried tomato puree and the remaining

alfredo sauce. Sauté over medium low heat for 4-5 minutes or until heated

through. If sauce is too thick, whisk in a tablespoon or two of milk or

heavy cream. Add sauté mushrooms and toss together.

Serve

by plating ravioli and spooning sauce over top. Sprinkle diced tomatoes

and scallions before serving.