Before Adam and I were married we would eat at Olive Garden for Valentine’s Day. I frequently would order the Ravioli di Portobello, which is delicious! Now that we are married we order Thai food to go. Less wait time at the restaurant and more us time at home! This year I really wanted the ravioli again so we made it a day early (Galentine’s day to some Parks and Rec fans), so we could continue our Thai food tradition on the big day.
I found some cute heart shaped cookie cutters for $1 at Target (or you can get this Heart Cutter Set
I had to make double the dough from the original recipe, because we had way too much portobello mushroom stuffing compared to the amount of dough we made. Make sure you roll out the dough really thin or else your ravioli will turn out too thick and bread like. It would be awesome if you had a pasta machine like this Meglio Pasta Maker
I used a fork to pinch the edges together. Some of the raviolis leaked and broke open when we cooked them, but most of them stayed intact.
The gouda cheese in the sauce was so good. I have never made a sauce like this before. It has sun dried tomatoes in it, which Adam does not care for, but he liked the sauce anyways.
We topped the dish with fresh diced tomatoes and green onion.
Ravioli di Portobello
Serves: 2-4
Filling
- 16 oz baby bella mushrooms
- 1 small onion, diced
- 1/4 c butter
- 1 dash salt & pepper
Dough
- 1 1/2 c flour
- 2 eggs
- 1/4 c cold water
- 1 1/2 tsp salt
- 2 tsp baking powder
Sun dried tomato sauce
- 2 c milk
- 1/4 c butter
- 1/4 c flour
- 8 oz smoked gouda cheese
- 3 sun dried tomatoes, chopped
Garnish
- 3-4 TBS green onion, chopped
- 1 small tomato, diced
Instructions: Filling
- Melt butter in a pan over medium heat
- Sauté onion and mushrooms until soft
- Reduce heat and let simmer for 5 minutes or until liquid has evaporated and the mushrooms are fully cooked
- Drain off remaining liquid that did not evaporate. Set aside
Instructions: Forming raviolis
- Mix dry ingredients and eggs in a bowl. Add water a little at a time, while stirring, until it forms soft dough. Dough should be soft. If dough is sticky add flour
- Roll out on a floured surface to ¼ inch thickness
- Using a heart shaped cookie cutter (approx. 3 inch x 2 inch), cut out hearts from the dough.
- Place a spoonful of the mushroom and onion mixture in the center of the circle and top with another heart of dough
- Crimp the edges with a fork, being sure to completely seal the ravioli
- Drop raviolis, a few at a time, into boiling water being careful that they do not touch in the kettle. When the raviolis float to the top, boil for one minute and then remove them with a slotted spoon
- Keep warm in a covered dish
- NOTE: we made double the dough recipe
Instructions: Sauce and serving
- Melt the butter in a saucepan
- Stir in the flour to make a thick paste
- Add cold milk, stirring constantly to prevent any lumps from forming. Cook until the sauce thickens
- Add cut up smoked Gouda cheese and the chopped sun dried tomatoes. Heat until cheese is completely melted
- To serve place ravioli’s on plate, tope with sauce and sprinkle with diced tomatoes and chopped green onion
Adapted From: Food.com
Surprisingly enough Adam bought me the correct wine to pair with this dish without even knowing. Pinot Noir pairs well with the smoked gouda cheese used in the sauce as well as the portobella mushrooms used in the ravioli itself. The fun part is he bought me 2 bottles of different priced Pinot Noirs from 2 different stores to taste. He purchased a 2013 Broken Clouds Pinot Noir from Sonoma, CA and 2012 Cardwell Hill Cellars Pinot Noir from Philomath, OR. I chose the latter as it was more full bodied and I could taste all of the delicious flavors. The Broken Clouds Pinot Noir was not as impressive as I could not taste all of the flavors as intensely as the Cardwell Hill Pinot Noir. I had fun with this tasting and hope to compare more wines like this in the future.
For dessert I made some chocolate heart shaped cookies decorated with buttercream frosting.
I used the Chocolate Rolled Cookies recipe from Glorious Treats and the Vanilla Buttercream Frosting recipe from Betty Crocker.
I really liked the cookie recipe because it had chocolate and a coffee flavoring in it. Adam said it reminded him of a chocolate graham cracker.
I had fun decorating the cookies, although I did make a big mess!
These cookies taste great with some coffee or tea on the side!
Happy Valentine’s day to you all. Make sure you love and appreciate all of the special people around you today!
Love always,
Nicola