Make Olive Garden’s Famous Ravioli di Portobello at Home

 

I can’t remember the last time I actually sat down in an Olive Garden. Why bother when their best dishes are so easy to recreate at home?

One item that always stood out (but wasn’t always on the menu) was the Ravioli di Portobello. It made a limited return through early 2026, though availability still depended upon location. If it’s not near you right now (or you just don’t feel like going out), you can make a nearly identical version in your own kitchen with store-bought mushroom ravioli and a homemade sun-dried tomato pesto cream sauce.

 Fair warning from my first try: this dish is rich. Extremely rich. I managed only four ravioli before I was completely stuffed. It actually shines best, I think,  as an appetizer —one or two ravioli topped with a generous spoonful of sauce, a sprinkle of parsley, and diced tomatoes. As a full entrée, keep portions modest and maybe have some Pepto on standby.

Either way, the result is pure comfort: tender mushroom-filled pasta swimming in a silky, garlicky, cheese-laced cream sauce with bright pops of sun-dried tomato. Restaurant flavor, zero wait time.

Olive Garden Ravioli di Portobello Copycat

Servings: 6 (or more if served as an appetizer)

 18 oz. mushroom ravioli

2 T. good olive oil (for tossing cooked ravioli)

4 T. butter

2 cloves garlic, crushed

2 T. flour

2 T. Melissa’s sun-dried tomato pesto

½ c. chicken broth

1 c. heavy cream

⅓ c. grated Parmesan cheese

¼ c. grated Fontina cheese

1 tomato, diced

1 t. dried parsley

 Cook the mushroom ravioli according to package directions. Drain, rinse briefly with cold water, and toss with 2 tablespoons oil so they don’t stick. Set aside.

In a medium saucepan over medium heat, melt the butter. Add the crushed garlic and cook for about 1 minute until fragrant.

 Sprinkle in the flour and stir continuously for 1–2 minutes until the mixture turns light golden.

 Stir in the sun-dried tomato pesto until fully combined.

Gradually pour in the chicken broth and heavy cream, whisking constantly to keep the sauce smooth.

 Add the Parmesan and Fontina cheeses. Stir until the cheeses melt and the sauce is creamy and slightly thickened, about 3–5 minutes. Taste and adjust seasoning if needed.

Divide the cooked ravioli among plates or a serving dish. Ladle the warm sauce over the top. Garnish with diced tomato and a sprinkle of dried parsley. Serve immediately.

 Leftover Sauce Ideas

You may have extra sauce, if so, here are easy ways to use it:

•  Toss with plain pasta, tortellini, or gnocchi for a quick second meal

•  Spoon over grilled chicken, pork chops, or steak

•  Use as a base for a creamy baked pasta or lasagna

•  Drizzle on roasted vegetables (especially mushrooms, zucchini, or asparagus)

•  Stir into scrambled eggs or an omelet for a luxurious breakfast

•  Thin slightly with broth and use as a soup base with extra mushrooms and spinach

•  Spread on flatbread or pizza with mozzarella and fresh basil

•  Serve as a dipping sauce for garlic bread or breadsticks

Enjoy your homemade Olive Garden night—no reservations required!