Smoked cheeses are a fantastic way to add a layer of complex flavor to your dishes. These cheeses typically develop a distinct brown rind from the smoke-curing process. While many cheeses, like Gouda and some cheddars, offer smoked versions, for an Italian-inspired sauce, you’ll want to focus on mild, Italian-style cheeses that melt smoothly without becoming stringy. Traditional choices include smoked Fontina, smoked Provolone, or even a good quality smoked Mozzarella (though be mindful that mozzarella can sometimes be a bit stringy). These options provide a delicate smoky aroma that complements the rich cream and tangy tomatoes beautifully, making them ideal for a seamless, creamy sauce.

The exact smoked cheese Olive Garden used for their Ravioli di Portobello remains a bit of an enigma. The restaurant never publicly disclosed this specific detail on their menu or website, leading to much speculation among fans and food bloggers. Only the original Olive Garden chefs might truly know the secret! However, when you’re crafting your own copycat version, the goal is to achieve a similar depth of flavor. We recommend selecting a mild-flavored smoked Italian cheese, such as smoked Fontina, Gouda, or Provolone. Use it judiciously – a little goes a long way to enhance the sauce without overwhelming the delicate portobello filling. Alternatively, a good quality plain Monterey Jack can also work wonders, providing creaminess and a mild base that can be subtly enhanced with smoky notes through other means.

Absolutely! Fontina cheese is a semi-soft, mild-flavored cow’s milk cheese, known for its excellent melting properties. If you can’t find Fontina, or prefer an alternative, there are several great substitutes that will work wonderfully in your sundried tomato sauce. Excellent choices include Gouda, Monterey Jack, or Provolone. All three share similar melting characteristics and a mild flavor profile that won’t compete with the other ingredients. For an even closer match to the original’s smoky undertone, look for “smoked” versions of these cheeses at your local specialty cheese deli or well-stocked grocery store.

If you prefer not to use smoked cheese or can’t find it, don’t worry – there are several clever ways to infuse that coveted smoky flavor into your sauce without undergoing a lengthy smoke-curing process. These methods allow for precise control over the intensity of the smoky notes:

• Smoked Paprika: A pinch or two of smoked paprika, added during the sautéing of garlic, will impart a beautiful warmth and smoky depth.
• Liquid Smoke: For a more pronounced smoky kick, a single drop of liquid smoke can be added to the sundried tomato sauce. Be extremely cautious with this ingredient, as it’s highly concentrated, and a little too much can overpower your dish. Start with just one drop and taste before adding more.

These techniques ensure your sauce achieves that signature smoky profile, even without specialized cheese.

For convenience and speed, opting for pre-made mushroom ravioli is a fantastic choice, making this copycat recipe an incredibly fast weeknight meal. I typically find the Giovanni Rana Mushroom Ravioli (often sold in an 18 oz family-size bag) at Walmart. Look for it in the refrigerated section, usually near other fresh pasta, potato salads, or in one of the produce-section fridges. This brand consistently delivers excellent quality and flavor, making it a perfect base for our recipe. While you certainly could make your own mushroom ravioli from scratch, using pre-packaged ravioli significantly cuts down on prep time, allowing this delicious dinner to come together in less than 20 minutes.

Sundried tomato paste, while a fantastic ingredient, can sometimes be challenging to locate in all grocery stores. Thankfully, one of my clever readers shared a brilliant and easy substitute that you can whip up using common ingredients! This homemade version works wonderfully and ensures you never miss out on that essential tangy-sweet flavor. Here’s how to create your own sundried tomato paste:

1. Combine: Measure out equal parts of regular tomato paste and oil-packed sundried tomatoes (drained) into a blender or food processor. For example, 1/4 cup of each.
2. Add Vinegar: Introduce a small amount of vinegar, about 1 tablespoon per 1/2 cup of combined tomatoes/paste, to balance the flavors and add a subtle tang. Red wine vinegar or balsamic vinegar work well.
3. Blend: Process the mixture until it forms a smooth, rich puree. You may need to scrape down the sides occasionally.
4. Store: Divide the paste into convenient 2 Tbsp portions. It will keep fresh in an airtight container in the fridge for up to 1 week, or you can freeze individual portions for up to 3 months, ready to use whenever you crave this dish!

If you find yourself without any sundried tomatoes, either oil-packed or dry, you can still achieve a similar flavor profile using regular tomato paste and a few other pantry staples. This quick substitute focuses on delivering that concentrated tomato flavor with a hint of tang:

1. Combine: Stir together 1 1/2 tablespoons of concentrated tomato paste with 1/2 tablespoon of white distilled vinegar and 1/2 tablespoon of a neutral oil (like olive or vegetable oil).
2. Season: Season this mixture with about 1/4 teaspoon of salt, or to taste. The vinegar provides the necessary tang, and the oil helps round out the flavor, mimicking the richness of sundried tomatoes.

This simple blend ensures your sauce still has the depth of tomato flavor it needs.

Chicken broth plays a vital role in this recipe, contributing both flavor and the necessary liquid to create a smooth, creamy sauce. If you don’t have canned chicken broth on hand, there are several viable substitutions. You can easily create a flavorful broth by diluting 1/2 cup of water with 1/2 teaspoon of chicken bouillon powder or a bouillon cube. For a vegetarian option, or if you prefer to omit chicken broth completely, you can substitute it with vegetable broth. Alternatively, you can use an equal amount of additional heavy cream for an even richer sauce, or simply use water if flavor isn’t a primary concern (though broth is highly recommended for depth).

This mushroom ravioli dish is wonderfully suited for make-ahead meal prep, making your dinner time even more stress-free!

To Make-Ahead: Cook the ravioli according to the package directions, then immediately rinse them with cold water to stop the cooking process and prevent them from becoming mushy. Toss the cooked ravioli with about 2 tablespoons of olive oil or a neutral cooking oil; this crucial step keeps the pasta from sticking together as it cools and stores. Prepare your creamy sundried tomato sauce as directed and allow it to cool completely. Store both the cooked ravioli and the sauce separately in airtight containers in the refrigerator until you’re ready to serve. When it’s dinner time, gently reheat the sauce on the stovetop or in the microwave until warm and smooth, and warm the ravioli. Ladle the hot sauce over the reheated ravioli just before serving, and then garnish as desired. This method ensures both components retain their optimal texture and flavor.

Yes, you can absolutely freeze uncooked mushroom ravioli for future convenience! The best way to do this is to keep it right in its original, unopened package. Freezing store-bought ravioli in its sealed packaging helps maintain its quality and prevents freezer burn. When you’re ready to use the frozen ravioli, you can either boil it directly from its frozen state (you might need to add an extra minute or two to the cooking time) or thaw it in the refrigerator overnight and then cook it as directed on the package. This is a fantastic way to always have a quick and delicious meal starter on hand for those busy weeknights.

• Mushroom Ravioli: The star of the show! Opt for high-quality, portobello-filled mushroom ravioli. The Giovanni Rana brand is highly recommended for its excellent flavor and texture, closely mimicking the original.
• Butter: Forms the rich base of our sauce. Adding an additional tablespoon can make the sauce even more sumptuously creamy and flavorful.
• Garlic: Freshly minced garlic is key for an aromatic base. Avoid dried garlic powder here; the fresh cloves provide an unparalleled depth of flavor.
• Sun-Dried Tomato Paste: This concentrated paste delivers an intense burst of sweet and tangy sun-dried tomato flavor. You can often find it in tubes, or easily make your own using the method described above.
• Chicken Broth: Adds savory depth and helps achieve the perfect sauce consistency. If you don’t have it, a water-bullion powder mixture is a great substitute.
• Heavy Cream: Essential for the signature luxurious, velvety texture of the sauce. Use heavy whipping cream for maximum richness.
• All-Purpose Flour: Used to create a light roux with the butter, which thickens the sauce and gives it a smooth body without being too heavy.
• Parmesan Cheese: Freshly grated Parmesan or Romano cheese will infuse the sauce with sharp, salty, umami notes. Freshly grated is always superior to pre-shredded for melting and flavor.
• Smoked Cheese: This is the secret ingredient for that distinctive Olive Garden flavor! Smoked Fontina, smoked Gouda, or smoked Provolone are excellent choices. If you can’t find smoked cheese, a good quality plain Monterey Jack cheese works well, and you can add a touch of liquid smoke or smoked paprika for smoky essence.
• Fresh Tomatoes: Diced fresh vine-ripened tomatoes or Roma tomatoes add a burst of fresh flavor and color as a garnish.
• Dried Parsley: Just like Olive Garden, dried parsley is used for garnish, adding a touch of color and a subtle herbaceous note.

Follow these simple steps to bring this sensational dish to life in your kitchen:

1. Prepare the Ravioli: Bring a large pot of salted water to a rolling boil. Carefully add the mushroom ravioli and cook according to the package instructions until al dente. Once cooked, drain the ravioli, rinse it quickly with cold water to prevent further cooking, and then toss gently with about 2 tablespoons of olive oil to keep the pasta from sticking. Set aside.
2. Start the Sauce Base: In a medium saucepan or deep skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, or until it becomes fragrant but not browned. This gentle cooking releases its sweet aroma.
3. Thicken and Flavor the Sauce: Stir in the all-purpose flour and cook for another minute, stirring constantly, until it forms a light golden-brown roux. This will be the thickening agent for your sauce. Immediately add the sun-dried tomato paste and mix thoroughly with the roux until fully incorporated. Gradually whisk in the chicken broth and heavy cream, ensuring there are no lumps and the sauce begins to smooth out. Bring the mixture to a gentle simmer, stirring occasionally.



4. Add the Cheeses: Reduce the heat to low. Stir in both the freshly grated Parmesan cheese and your chosen smoked cheese (Fontina, Gouda, Provolone, or Monterey Jack). Continue stirring gently until all the cheeses are completely melted and fully incorporated, creating a rich, smooth, and cohesive sauce. Taste and adjust seasoning if necessary.





5. Serve and Garnish: To serve, gently ladle a generous amount of the creamy sundried tomato sauce over the warm, cooked mushroom ravioli. Garnish each serving with a sprinkle of dried parsley and a handful of freshly diced tomatoes for a burst of color and freshness. Serve immediately and enjoy your homemade Olive Garden classic!

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Olive Garden Ravioli di Portobello Copycat Recipe

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