Ravioli di Portobello

So you love Olive Garden’s Ravioli di Portobello and you thought you couldn’t have it any longer. Well, guess what?

You can!! This low carb mushroom ravioli is stuffed with flavorful Portobello mushrooms and topped with a sun-dried tomato cream sauce that is out of this world.

So let me tell you how I made these yummy Ravioli di Portobello

I used this Homemade Pasta Dough and a set of ravioli cutters that I got at Micheal’s on clearance.

I’ll be really honest I’m not going to recommend the ravioli cutter that I used because it didn’t work all that great.

Instead I’m going to be purchasing one of these to be able to make these in the future. I see this on a regular meal rotation at our house.

Yes it is a bit time-consuming but the reward is a rich and creamy dinner that is comparable to anything you would get at a restaurant. It’s low in carbs and it’s much healthier than the other one too. To bump up the protein I may add some diced or shredded chicken breast.

Before I made this Ravioli de Portobello I did also make some cheese filled ones.

I find that pan frying them in a bit of butter or baking them in the oven for a few minutes helps them to not have a gummy/slime texture that some of us get from glucomannan powder. These have a texture similar to regular ravioli. If you boil these I would only do so for 2-3 minutes or they will get that slime texture.

Ravioli di Portobello

 

Author: Judy Witherby

Nutrition Information

• Serves: 6

• Calories: 340

• Fat: 27g
• Carbohydrates: 13g
• Sodium: 662mg
• Fiber: 4g
• Protein: 14g
• Cholesterol: 88mg

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Ingredients

For the Ravioli

• 1 batch Homemade Pasta Dough
• 16 ounces portobello mushroom (diced fine)
• 1 cup onion (diced)
• ¼ cup butter
• salt and pepper

For the Sauce

• 1½ cups unsweetened almond milk
• ½ cup heavy cream
• 3 tablespoons THM Baking Blend
• 8 ounces smoked Gouda cheese (shredded)
• ¼ cup sun-dried tomato halves (chopped)

Instructions

1. For the Ravioli
2. Prepare Homemade Pasta Dough. Set aside.
3. In a small saute pan, heat butter until melted, add onions and cook until tender. Add diced mushrooms and cook for 2 minutes. Remove from heat and allow to cool slightly.
4. Roll pasta dough and cut into rounds using a pasta cutter or biscuit cutter. Place a scant teaspoon of filling in dough and crimp to seal. Do not stack as ravioli will stick and tear. ** you can freeze them on a parchment lined cookie sheet and use at a later date.
5. For the Sauce
6. In a small sauce pan heat butter, add almond milk and heavy cream, when heated through add baking blend and whisk to combine. Add cheese and allow to melt, Stir in Sun Dried Tomatoes, Sauce thickens upon standing.

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