Olive Garden Ravioli di Portobello
Olive Garden Ravioli di Portobello delivers tender mushroom-filled pasta in a creamy sun-dried tomato sauce that feels indulgent without crossing into heavy.
Yield: 4 Servings
Ingredients
- 20 ounces Portobello Mushroom Ravioli
Sauce
- 2 tablespoons Unsalted Butter
- 2 cloves Garlic minced
- 1 cup Heavy Cream
- 1/2 cup Grated Parmesan Cheese
- 1/4 teaspoon Black Pepper
Topping
- 1/2 cup Panko Breadcrumbs
- 1 tablespoon Olive Oil
- 2 tablespoons Grated Parmesan Cheese
Garnish
- Chopped Fresh Parsley
Instructions
- Cook ravioli according to package directions. Drain and set aside.
- In a small skillet, heat olive oil over medium heat. Add breadcrumbs and toast until golden. Stir in Parmesan and remove from heat.
- In a large skillet, melt butter over medium heat. Add garlic and cook briefly until fragrant.
- Stir in heavy cream and black pepper. Simmer gently 3 - 4 minutes until slightly thickened.
- Add cooked ravioli and toss gently to coat evenly in the sauce.
- Transfer to serving bowls and top with toasted breadcrumbs.
- Serve hot. Finish with parsley and additional Parmesan if desired for a closer restaurant-style presentation.