How to Make Olive Garden Cheese Ravioli with Mushroom Ragu

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Olive Garden Cheese Ravioli with Mushroom Ragu

Cheese Ravioli with Mushroom Ragu is one of the Olive Garden’s house recipes. Customers that enjoy this dish at the restaurant can learn how to make this Olive Garden Cheese Ravioli with Mushroom Ragu recipe for themselves using ingredients such as beef tenderloin and prepared cheese ravioli, as well as three kinds of mushrooms. Consider serving this hearty dish with the restaurant's classic salad and breadsticks.

Olivegarden4.jpgFlickr: hattiesburgmemory
Offered by Olive Garden
Customer service phone (800)248-4935[1]
Served as Main dish
Main ingredients Cheese ravioli, mushrooms, beef tenderloin
Cooking method Stovetop
Similar to Mushroom ravioli
Author Selena Robinson

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Olive Garden Cheese Ravioli with Mushroom Ragu Ingredients

  • 1/2 cup Spanish onions, diced
  • 1/2 cup fresh carrots, diced
  • 1/2 cup fresh celery, diced
  • 2 tbsp. sweet butter
  • 6 ounces pancetta bacon, diced in ¼” cubes
  • 1/2 lb. beef tenderloin, diced in ½” cubes
  • 6 garlic cloves, chopped[2]
  • 1/2 lb. domestic mushrooms, sliced
  • 1/2 cup shiitake mushrooms, sliced and de-stemmed[3]
  • 1/4 lb. portobello mushrooms, cubed
  • Salt and pepper, to taste
  • 1 cup dry white wine
  • 1 cup chicken broth
  • 14.5 ounce can diced tomatoes
  • 1/4 cup sweet butter, chilled
  • 24 oz. square cheese ravioli, cooked according to package directions[4]
  • Parmesan cheese, grated
  • Fresh parsley

Recipe courtesy of Olive Garden[5]

Olive Garden Cheese Ravioli with Mushroom Ragu Recipe

  1. In a heavy-bottomed roasting pan, melt 2 tbsp. butter. Add the pancetta bacon, beef tenderloin, onions, carrots, celery, and garlic.
  2. Brown the meat and vegetables on medium-high heat, stirring for about 10 minutes. Add the mushrooms and cook five minutes more, then season with black pepper. Pour the white wine, chicken broth, and diced tomatoes into the pan.
  3. Lower the heat to medium and simmer the mixture for about two hours, or until the meat is tender. Add ¼ cup of chilled butter to the sauce, while continuing to stir the mixture. Taste and add salt and pepper as desired.
  4. Add the cooked and drained ravioli to the sauce and stir. Serve by placing the ravioli and sauce on four plates. Garnish with grated Parmesan cheese and parsley.

Homemade Ravioli in Wild Mushroom Sauce

Food Network chef Anne Burrell explains how to make homemade ravioli in a wild mushroom sauce.


  • According to the Olive Garden’s chef, cooks can make a couple of substitutions in this recipe. They can replace the domestic mushrooms with dried porcini mushrooms or substitute thick-sliced bacon for the pancetta. The restaurant’s chef also suggests adding roasted red peppers and either capers or black olives to the sauce for more flavor.[5]
  • If you prefer to make the ravioli from scratch, you can use pasta dough or wonton wrappers for the pasta and ricotta cheese for the filling. You might also like to use tofu or egg for the filling.[4][6]
  • To add a bit more spice, sprinkle four to six dashes of hot pepper sauce over the wild mushroom ragu.[7]

Also See: How to Make Olive Garden Crosti Con Funghi, How to Make Olive Garden Portobello Mushrooms with Mozzarella, How to Make Olive Garden Salad, How to Make Olive Garden Breadsticks


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