Olive Garden Ravioli di Portobello
Salt and pepper,
---Sun-dried Tomato Sauce---
smoked Gouda cheese
chopped (2 to 3)
Dumplings Wrappers: Mix all ingredients together thoroughly. Roll dough on a flat surface until dough is 1/4 inch thick. Make circles of the dough. With fingertip or cooking brush, spread some water on the edges. Fill with mushroom mixture. Fold in half and squeeze gently. this will create the dumpling or ravioli. Continue with recipe, boiling for 2 minutes or until done (usually floats to top). Yield 15 - 20 dumplings.
Sauce: Heat butter in a sauce pan until it melts, whisk in flour and cook over medium heat for about 3 minutes. Whisk in milk and cook for about another 2 minutes until thickened.
Add 8 oz smoked gouda cheese and 2-3 chopped sun dried tomatoes. Mix on med-low heat until cheese is melted. Pour over mushroom stuffed ravioli. Top with chopped green onion and tomato.
Filling: Finely chop mushrooms. Peel and finely chop onion. Melt butter in a skillet and saute the onion for approximately five minutes or until transparent. Add mushrooms and stir-fry over high heat for about five minute so that all liquid is evaporated. Reduce heat and cook for another five minutes. Remove from heat and let mixture cool. Place mixture inside the dough and create dumplings. Place dumplings in boiling water and boil for approximately 20 minutes until done. Melt the remaining butter. Pour over the ravioli, mix and serve.
You can use a mix of portobello and button mushrooms, or Portobello only.