If anyone knows the recipie for ravioli di portabello at olive garden please send it to me. I would also love the breadsticks recipie.
Olive Garden’s Ravioli di Portobello
source: epicurious.com
PORTOBELLO MUSHROOM RAVIOLI:
Filling:
1 Pound Portobello mushrooms
1 onion
1/4 Cup butter
Salt and pepper to taste
Finely chop mushrooms. Peel and finely chop
onion. Melt butter in a skillet and sauté
the onion for approximately five minutes or
until transparent. Add mushrooms and stir-
fry over high heat for about five minute so
that all liquid is evaporated. Reduce heat
and cook for another five minutes. Remove
from heat and let mixture cool. Place
mixture inside the dough and create
dumplings. Place dumplings in boiling water
and boil for approximately 20 minutes until
done (usually floats to top). Melt the remaining butter.
Pour over the ravioli, mix and serve. Or top with
SUN DRIED TOMATO SAUCE (recipe below)
Note: You can use a mix of portobello and
button mushrooms or Portobello only
Dumplings Wrappers:
1-1/2 Cups cake flour,
2 eggs
1/2 tbsp salt
2 Tablespoons baking powder
Mix all ingredients together thoroughly.
Roll dough on a flat surface until dough is
1/4 inch thick. Make circles of the dough.
With fingertip or cooking brush, spread some
water on the edges. Fill with mushroom
mixture. Fold in half and squeeze gently.
this will create the dumpling or ravioli.
Continue with recipe.
Yield 15 - 20 dumplings about 4 servings
SUN DRIED TOMATO SAUCE:
2 Cups medium white sauce (see recipe below)
8 ounces smoked Gouda cheese
2 or 3 sun dried tomatoes, chopped
White Sauce
2 Cups milk
1/4 cup butter
1/4 cup flour
Heat butter in a sauce pan until it melts,
whisk in flour and cook over medium heat for
about 3 minutes. Whisk in milk and cook for
about another 2 minutes until thickened.
Add 8 oz smoked gouda cheese and 2-3 chopped
sun dried tomatoes. Mix on med-low heat
until cheese is melted. Pour over mushroom
stuffed ravioli. Top with chopped green
onion and tomato.
Olive Gardens’ Bread Sticks
source: recipelink.com
1 loaf unfrozen bread (thaw in a bowl at room temperature)
Pam® non-stick spray
garlic powder
dry oregano
When dough is soft enough to knead, spray your hands with the pam., and knead dough just enough to shape into cigar-shaped pieces 8-10. Place the bread sticks 3" apart on a cookie sheet sprayed with the pam. Let rise in warm place until bread sticks have doubled in size-about 1 1/2 hours- then holding the pam. about 8" away lightly spray the top of each stick. Dust with garlic powder and oregano. Bake at 375, for 20-25 min. Or until golden brown.