Homemade Mushroom Ravioli with Sun-dried Tomato Cream Sauce

5 from 2 votes

Homemade Mushroom Ravioli with Sun-dried Tomato Cream Sauce

Olive Garden Ravioli di Portobello features tender mushroom ravioli, a sun dried tomato and smoked gouda sauce, and is topped with chopped tomatoes and sliced green onions.

Prep Time45

Cook Time25

Resting Time30

Course: Main Course

Cuisine: Italian

Servings: people

Calories: 801kcal

Author: Sarah Baumeister

Equipment

Food processor
Ravioli Mold
Immersion Blender

Ingredients

Pasta Dough

2 cups flour plus more for sprinkling
3 eggs
1 tsp. olive oil
water as needed

Mushroom Filling

1 tbsp. olive oil
20 oz. portobello or cremini mushrooms sliced
1 shallot diced
3 garlic cloves minced
1 tsp. dried thyme
2 tbsp. ricotta
2 tbsp. freshly grated parmesan
salt and pepper to taste

Sun Dried Tomato Cream Sauce

2 tbsp. butter
1 tbsp. flour
1 cup heavy cream
3 sun-dried tomatoes
½ tsp. salt
4 oz. smoked gouda cheese shredded
½ cup milk

Garnish

4 green onions chopped
1 medium tomato diced

Instructions

Making the Ravioli

In a large bowl add flour and mound up like a volcano. Create a dip in the volcano and crack in your three eggs and add oil.
With a fork, whisk together eggs and oil. Then, with your hands begin to incorporate flour with egg mixture. Do this until a rough ball of dough has been created. It will be tacky and textured to start-- don't worry, it just needs to be kneaded. (Don't we all)
On a floured surface begin to knead until it is smooth, this will take 8-10 minutes (You may need a little water to help the dough form, try a tsp. at a time). If you have a Kitchenaid mixer, place dough into bowl and use dough hook to knead on low speed for the 8-10 minutes. Otherwise, this is the time to give your muscles a workout!
Cover dough in plastic wrap, and let rest for 30 minutes.
While the dough is resting, begin making your mushroom filling.
In a saute pan heat olive oil over medium high heat. Add in sliced mushrooms, diced shallots and garlic. Saute for 5-10 minutes, until the mushrooms have released their liquid and cooked down.
Add cooked mushroom mixture to a food processor and pulse several times until it reaches desired consistency (I like it at a slighter coarser size).
Transfer mixture to a bowl and add ricotta, thyme, parmesan, and salt and pepper to taste.
Once the dough has rested, break off about ¼ off the dough. Place it on a floured surface and roll it very thin with a rolling pin. The dough should be thin enough that you are able to slightly see your hand through it. Make sure the dough is coated in flour, so that it doesn't stick.
Using a ravioli maker, begin creating your ravioli. (I used about a teaspoon and a half of filling per ravioli, but it will vary depending on the size you want to create). Place one layer of thin pasta dough down, pressing gently into the mold. Add filling, taking care not to overfill, you don't want it spilling out the sides. Place second layer of dough on top.
Press the sides together firmly until they are fully sealed.
Cook ravioli by dropping them in boiling water for 5 minutes. If you aren't going to use them right away, you can freeze them!

Sauce

For the sauce, melt butter in a sauce pan and whisk in flour to create a roux. Cook for 1-2 minutes.
Add heavy cream, milk, sun-dried tomatoes, and salt and whisk to combined. Cook on a low heat for about 5 minutes. Use an immersion blender until the sun-dried tomatoes are incorporated fully, and the sauce is a light orange color.
Add in cheese and allow to melt while stirring.
Pour finished sauce over cooked ravioli and garnish with green onions and diced tomatoes.

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