Olive Garden Ravioli di Portobello

Filling.. 1 lb Portobello mushrooms (I find cremini just as good and less expensive) finely chopped 1 onion finely chopped 1/4 cup butter salt and pepper to taste Dumplings Wrappers 1.5 cups cake flour 2 eggs 1/2 tbsp salt 2 tbsps vaking powder White Sauce... 2 cups milk 1/4 cup butter 1/4 cup four Sun Dried tomato Smoked Sauce.... 2 cups white sauce (recipe above) 8 ounces smoked Gouda cheese 2 to 3 sun dried tomatoes (use 3 or more) Green onion tomato

1. Filling...Melt butter in skillet and saute the onion for approx 5 min or until transparent. Add mushrooms and stir fry over high heat for about 5 minutes so all the liquid is evaporated. Reduce heat and cook for another 5 min. Remove from heat and let minxture cool. Place mixture inside the dough and create dumplings. Place dumplings in boiling water and boil for approx. 2 min until done (will float to the top when done). Melt the remaining butter and pour over the ravioli, mix and serve. 2. Dumling Wrapper...Mix all ingredients together thoroughly. Roll dough on flat surface until dough is 1/4 inch thick. Make circles of the dough. With fingertip or brush, spread some water on the edges. Fill with mushroom mixture. Fold in half and squeeze gently to make ravioli. 3. Sauce.... Heat butter in sauce pan until melted, whisk in flour and cook over medium heat for about 3 min. Whisk in milk and cook for another 2 min til thickened. Add 8 oz. Gouds cheese and chopped sun dried tomatoes. Mix on med low heat until cheese is melted. Pour over ravioli and top with chopped green onion and tomato

I made these and loved them. I think you can probably find some type of wrapper to use instead of making your own to make it less time consumming.