Olive Garden's Ravioli di Portobello (Copycat Recipe)

This delightful dish features tender, homemade ravioli filled with a rich blend of Portobello mushrooms and creamy ricotta cheese, all enveloped in a savory marinara sauce. The combination of earthy mushrooms and smooth cheese creates a comforting and satisfying meal, perfect for any pasta lover. This recipe adheres to traditional Italian cooking methods, ensuring authentic flavors and textures.

Ingredients:

• 2 cups all-purpose flour
• 3 large eggs
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1 cup ricotta cheese
• 1 cup Portobello mushrooms, finely chopped
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon nutmeg
• 2 cups marinara sauce
• Fresh basil leaves for garnish

Instructions:

1. In a large bowl, mix the flour and salt. Make a well in the center and add the eggs and olive oil. Gradually incorporate the flour into the eggs until a dough forms.
2. Knead the dough on a floured surface for about 8-10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
3. In a skillet, sauté the chopped Portobello mushrooms over medium heat until softened, about 5-7 minutes. Allow to cool slightly.
4. In a bowl, combine the sautéed mushrooms, ricotta cheese, Parmesan cheese, black pepper, garlic powder, and nutmeg. Mix until well combined.
5. Roll out the rested dough into thin sheets using a pasta machine or rolling pin. Cut into squares or circles for ravioli.
6. Place a teaspoon of the mushroom and cheese filling in the center of each pasta square. Moisten the edges with water, fold over, and press to seal.
7. Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3-4 minutes until they float to the surface. Remove with a slotted spoon.
8. In a saucepan, heat the marinara sauce over medium heat. Add the cooked ravioli and gently toss to coat.
9. Serve hot, garnished with fresh basil leaves.