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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Ravioli di Portbello (Olive Garden) Recipe

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This recipe for Ravioli di Portbello (Olive Garden) is from Generations of Love Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
18 oz mushroom ravioli
4 tbsp butter
2 cloves garlic (crushed)
2 tbsp sun-dried tomato paste
1/2 cup chicken broth
1 cup heavy cream
2 tbsp flour
1/3 cup Parmesan chees1/4 cup grated fontina cheese( you can use Gouda)
1 tomato diced
1 tsp dried parsley
Directions:
Directions:
Cook ravioli to package directions. Rinse with cold water and toss in 2 tbsp of oil. Set aside
In a large skillet melt butter. Add garlic and sauté until fragrant. Stir in the flour and stir till light brown. Add in the tomato paste and mix thoroughly. Slowly add in the broth and cream. Stir in the cheeses and mix until melted. Ladle over cooked ravioli and top with dried parsley and diced tomatoes before serving.
Personal Notes:
Personal Notes:
I omit the tomatoes and parsley and top with fresh Parmesan cheese. I also use smoked Gouda cheese in the sauce. If you do not have Sun-Dried tomato paste you can make your own. Purée 1/4 cup tomato paste with 1/4 cup sun dried tomatoes and 1 tbsp vinegar. Divide into 2 tbsp portions and freeze. Makes enough for 4 ravioli dinners.

 

 

 

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