Copycat Olive Garden Cheese Ravioli Recipe Made In Just 20 Minutes

Olive Garden cheese ravioli on a white plate with a fork on the plate. In the foreground there are cherry tomatoes, sliced mushrooms and a white kitchen towel. In the background there is a bunch of parsley, a bowl of shredded cheese, and a second bowl of pasta.

5 from 4 reviews

This Olive Garden cheese ravioli recipe is not only decadent and delicious, but it's so, so quick and easy to make too. In fact, 20 minutes is all this recipe takes to make! And, honestly, this is hands down the best weeknight pasta dinner that is guaranteed to satisfy the whole family. But, of course, the absolute best part about making this dish at home is that you don't even have to make a reservation at Olive Garden to enjoy it. 



10 oz. Mushroom cheese ravioli (or just cheese ravioli)

2 tbsp Butter

½ tsp Garlic paste

1 ½ tsp Tomato paste

¼ cup Chicken broth

½ cup Heavy cream

1 tbsp All- Purpose Flour

2 ½ tbsp Freshly grated parmesan cheese

2 tbsp Shredded Gouda cheese

3 Cherry tomatoes, diced

Fresh chopped parsley, to garnish


  1. Cook the ravioli according to package instructions. Drain the ravioli and immediately toss them with some olive oil to prevent them from sticking.
  2. Make the sauce. Melt butter in a skillet and add the garlic paste and cook until fragrant. Stir in flour and cook until lightly browned.
  3. Add the tomato paste to the skillet and cook for 10 seconds.
  4. Slowly add the broth and heavy cream to the skillet. Stir in the parmesan and Gouda cheese and cook until the cheese is melted.
  5. Ladle the sauce over the ravioli.
  6. Garnish the ravioli with diced tomatoes and chopped parsley.


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