Olive Garden Ravioli Di Portobello (Portabella Mushroom Ravioli)
"I found this on the net. I adjusted the dough recipe to make traditional pasta dough, as the recipe stated baking powder, which Italians know is NEVER added to pasta dough! I also added olive oil to the dough. If you want to speed up the process, skip the ravioli making and get Barilla mushroom ravioli. It is really good with the sauce. more..."
INGREDIENTS
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FILLING:
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14 ounces portabella mushrooms, finely chopped
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1 small onion, diced
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1/4 cup butter
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1 dash salt & pepper
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RAVIOLI DOUGH:
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1 1/2 cups flour
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2 medium eggs
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1/4 cup cold water
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2 tablespoons olive oil
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1 1/2 teaspoons salt
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Sun-dried tomato sauce
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2 cups milk
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1/4 cup butter
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1/4 cup flour
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8 ounces smoked gouda cheese
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3 sun-dried tomatoes, chopped
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Green onion, chopped
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Tomato, diced
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