Cheese Ravioli With Mushroom Ragu: An Olive Garden Favorite Made at Home

The aroma of Olive Garden’s mushroom ragu always takes me back to college. Late-night study sessions fueled by endless breadsticks and steaming bowls of pasta were a weekly ritual. This recipe, a close copycat of their beloved Cheese Ravioli with Mushroom Ragu, allows me to recreate those cozy, comforting memories right in my own kitchen, reminding me of simpler times and the joy of sharing good food with friends.

Recipe Overview

Here’s a quick look at what you can expect when making this comforting pasta dish:

• Prep Time: 20 minutes
• Cook Time: 2 hours 20 minutes
• Total Time: 2 hours 40 minutes
• Servings: 4
• Yield: Variable, depends on ravioli quantity
• Dietary Type: Not Vegetarian (Contains Meat)

Ingredients

Here’s everything you’ll need to create this rich and flavorful ragu:

• 1/2 cup Spanish onion, diced
• 1/2 cup fresh carrot, diced
• 1/2 cup fresh celery, diced
• 2 tablespoons sweet butter
• 6 ounces pancetta, diced in 1/4-inch cubes
• 1/2 lb beef tenderloin, diced in 1/2-inch cubes
• 6 garlic cloves, chopped
• 1/2 lb domestic mushroom, sliced
• 1/2 cup shiitake mushroom, sliced and de-stemmed
• 1/4 lb portabella mushroom, cubed
• Salt, to taste
• Fresh cracked pepper, to taste
• 1 cup dry white wine
• 1 cup chicken broth
• 14 1/2 ounces diced tomatoes
• 1/4 cup sweet butter
• 1 lb square cheese ravioli, cooked according to package directions
• Parmesan cheese, grated, for garnish
• Fresh parsley, for garnish

Equipment Needed

• Heavy-bottomed roasting pan or large pot
• Cutting board
• Knife
• Measuring cups and spoons
• Wooden spoon or spatula
• Colander or strainer

Instructions

Follow these step-by-step instructions to create this delicious Cheese Ravioli with Mushroom Ragu:

1. Start by prepping your vegetables. Dice the Spanish onion, fresh carrot, and fresh celery into small, uniform pieces. This ensures even cooking and consistent flavor throughout the ragu. Chop the garlic cloves finely.
2. Next, prepare your meats. Dice the pancetta into 1/4-inch cubes and the beef tenderloin into 1/2-inch cubes. The smaller size helps them render and brown properly.
3. Clean and slice your mushrooms. Slice the domestic mushroom and shiitake mushroom. Be sure to remove the stems from the shiitake before slicing. Cube the portabella mushroom.
4. In a heavy-bottom roasting pan or large pot, melt 2 tablespoons of sweet butter over medium-high heat.
5. Add the pancetta, beef, onions, carrots, celery, and garlic to the pan. Brown the mixture, stirring frequently, for about 10 minutes. This step is crucial for developing deep, savory flavors. Make sure not to overcrowd the pan; if necessary, brown the ingredients in batches.
6. Add the mushrooms (domestic, shiitake, and portabella) to the pan and cook for an additional 5 minutes, stirring occasionally, until they soften and release their moisture.
7. Season the mixture with salt and fresh cracked pepper to taste. Remember, you can always add more seasoning later, but it’s harder to correct over-seasoning.
8. Pour in the dry white wine and let it simmer for a few minutes, scraping up any browned bits from the bottom of the pan (this process is called deglazing). This adds depth and complexity to the sauce.
9. Add the chicken broth and diced tomatoes to the pan. Stir to combine all the ingredients.
10. Reduce the heat to medium-low, cover the pan, and simmer the sauce for about 2 hours, or until the beef is tender. Stir occasionally to prevent sticking and ensure even cooking. The longer the sauce simmers, the more the flavors will meld together.
11. While the sauce simmers, cook the square cheese ravioli according to the package directions. Be careful not to overcook the ravioli; they should be tender but still slightly firm.
12. Drain the cooked ravioli thoroughly.
13. Once the sauce has simmered and the beef is tender, remove the pan from the heat. Stir in 1/4 cup of chilled sweet butter until it is completely melted and incorporated into the sauce. This adds richness and a silky texture to the ragu.
14. Taste the sauce and adjust the seasoning with salt and pepper as needed.
15. Add the cooked, drained ravioli to the sauce and gently stir to coat the pasta evenly.
16. To serve, place the sauced ravioli on a serving plate. Top with grated Parmesan cheese and fresh parsley for garnish.

Expert Tips & Tricks

• Mushroom Boost: For an even deeper mushroom flavor, consider using dried porcini mushrooms. Rehydrate them in hot water and add them to the sauce along with the fresh mushrooms. Remember to strain the soaking liquid and add it to the sauce as well for extra flavor.
• Meat Matters: While beef tenderloin is excellent, you can also use other cuts of beef, such as chuck or short ribs. Just be sure to adjust the cooking time accordingly, as these cuts may require longer simmering to become tender.
• Make Ahead: The mushroom ragu can be made a day or two in advance. Store it in the refrigerator and reheat it before serving. This allows the flavors to develop even further.
• Spice It Up: If you like a little heat, add a pinch of red pepper flakes to the sauce while it’s simmering.
• Thickening the Sauce: If the sauce is too thin, you can thicken it by simmering it uncovered for a longer period, allowing some of the liquid to evaporate. Alternatively, you can whisk together a small amount of cornstarch with cold water and add it to the sauce while it’s simmering.

Serving & Storage Suggestions

Serve the Cheese Ravioli with Mushroom Ragu hot, garnished with freshly grated Parmesan cheese and chopped fresh parsley. A side of crusty bread is perfect for soaking up the delicious sauce.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the ravioli and sauce in a saucepan over medium heat, stirring occasionally, until heated through. You can also microwave it, but be careful not to overcook the ravioli. Freezing is not recommended, as the ravioli may become mushy upon thawing.

Nutritional Information

Here’s an estimate of the nutritional content per serving:

Nutrient	Amount per Serving	% Daily Value
Calories	411 kcal	N/A
Calories from Fat	256 g	62%
Total Fat	28.5 g	43%
Saturated Fat	15.3 g	76%
Cholesterol	94 mg	31%
Sodium	253.5 mg	10%
Total Carbohydrate	14 g	4%
Dietary Fiber	3.3 g	13%
Sugars	7.2 g	N/A
Protein	16.6 g	33%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian Version: Omit the pancetta and beef tenderloin for a vegetarian option. You can add more mushrooms or other vegetables, such as roasted red peppers or zucchini.
• Gluten-Free: Use gluten-free cheese ravioli.
• Different Cheeses: Experiment with different types of cheese in the ravioli. Ricotta, mozzarella, and provolone are all good choices.
• Wine Swap: If you don’t have white wine on hand, you can substitute chicken broth or vegetable broth.
• Herbaceous Twist: Add fresh thyme or rosemary sprigs during the simmering process for added flavor. Remove before serving.

FAQs (Frequently Asked Questions)

Q: Can I use frozen ravioli for this recipe?
A: Yes, you can use frozen ravioli. Just be sure to cook them according to the package directions and drain them well before adding them to the sauce.

Q: How can I prevent the ravioli from sticking together when cooking?
A: Add a tablespoon of olive oil to the boiling water and stir gently while the ravioli are cooking.

Q: Can I make this recipe in a slow cooker?
A: Yes, you can make the mushroom ragu in a slow cooker. Brown the meats and vegetables in a skillet first, then transfer them to the slow cooker with the remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours.

Q: What kind of mushrooms are best for this ragu?
A: A combination of different mushrooms, such as domestic, shiitake, and portabella, adds complexity and depth of flavor to the ragu.

Q: Can I add cream to the sauce?
A: Yes, you can add a splash of heavy cream or half-and-half to the sauce at the end for a richer, creamier flavor.

Final Thoughts

This Cheese Ravioli with Mushroom Ragu is more than just a meal; it’s a taste of comfort and nostalgia. Whether you’re recreating a beloved restaurant favorite or simply seeking a hearty and satisfying dish, this recipe is sure to please. Don’t be afraid to experiment with variations and substitutions to make it your own. I encourage you to gather your ingredients, put on some music, and enjoy the process of creating something delicious. And please, share your feedback! What did you think? What changes did you make? What wine did you pair it with? Bon appétit!