Portillo's Ravioli: What's The Cheesy Secret?

Portillo's is a Chicago-based restaurant famous for its hot dogs, Italian beef, and chocolate cake. They also serve cheese ravioli, but it is unclear what type of cheese is in it. Some sources suggest that Portillo's uses a cheese sauce, which people have tried to replicate using recipes with different kinds of cheddar cheese. However, others claim that the cheese sauce is not cheddar at all, but something smoother and tastier.

The cheese sauce in Portillo's ravioli

Portillo's is a Chicago-based restaurant famous for its hot dogs, Italian beef, chocolate cake, and of course, its cheese sauce. The sauce has a distinct flavour and a smooth, creamy texture that has kept people coming back for more. It is often described as having a sharp cheddar taste, with a consistency similar to Velveeta.

While the exact recipe remains a mystery, some have speculated that the sauce may be made with a combination of different cheeses, such as Merkt's cheddar, or a blend of Parmesan and pecorino Romano. Others have suggested that it could be a cheddar cheese sauce, with one person claiming that a server at Portillo's brought out a can of Award Cuisine County Line Cheddar Cheese Sauce when asked about the ingredients.

For those who want to recreate the cheese sauce at home, there are a few recipes online that claim to be similar to Portillo's. One such recipe calls for a combination of sharp cheddar cheese, sodium citrate, and jalapeño, resulting in a spicy, creamy cheese sauce. Another recipe suggests using GFS sharp cheddar cheese sauce, which can be purchased online or in specialty stores.

While the exact ingredients of Portillo's cheese sauce may remain a mystery, that has not stopped people from enjoying it and trying to recreate it at home. The sauce has become a favourite among customers, adding a delicious touch to dishes such as the double-stuffed cheese ravioli.

The nutritional value of Portillo's ravioli

Portillo's double-stuffed cheese ravioli with meat sauce is a hearty and indulgent dish, as evidenced by its nutritional profile. A serving of this ravioli provides 856 calories, which is quite significant for a single meal. This calorie count is largely attributed to the dish's high fat and carbohydrate content.

Let's delve into the specifics. The ravioli contains 27 grams of fat, of which 13 grams are the less desirable saturated kind. This contributes to a substantial 67% of the recommended daily cholesterol intake, which is worth noting for those monitoring their cholesterol levels. Moving on to carbohydrates, a serving provides 110 grams, with an impressive 10 grams of dietary fiber, amounting to 30% of the daily value.

While the dish is undoubtedly rich, it also offers a good amount of protein, providing 42 grams per serving. It's important to remember that the protein content comes not only from the cheese but also from the meat sauce, which is a key component of this dish. The sodium content is also notable, with 1139 milligrams per serving, which is something to be aware of for those watching their salt intake.

Portillo's double-stuffed cheese ravioli with meat sauce is a dish that delivers on taste and texture, offering a creamy, cheesy experience. However, as with many indulgent dishes, it should be enjoyed in moderation as part of a balanced diet.

How to make homemade ravioli

Homemade ravioli is a fun activity for the whole family and a great way to impress your friends with silky, cheese-filled pasta. Here's a step-by-step guide on how to make delicious homemade ravioli:

Ingredients and Equipment:

First, gather your ingredients and equipment. For the pasta dough, you'll need flour, eggs, olive oil, and a pinch of salt. For the cheese filling, use ricotta, mascarpone, Parmesan cheese, and an egg, with basil and black pepper for seasoning. You'll also need a kitchen aid stand mixer with a roller attachment or a hand-crank pasta machine, and a fluted ravioli cutter or a large knife.

Making the Dough:

Start by making the pasta dough. You can use a food processor or do it by hand. In a food processor, add the flour, eggs, and olive oil. Process for about 15-20 seconds until a dough forms. If making the dough by hand, mix the ingredients on a clean surface until a shaggy dough forms. Once the dough is ready, cover it and let it rest for 30 minutes to an hour to relax the gluten.

Preparing the Filling:

While the dough is resting, prepare the cheese filling. In a bowl, combine the drained ricotta, mascarpone, chopped basil, Parmesan cheese, and egg. Season with salt and pepper to taste. Mix well and chill the filling until you're ready to use it.

Rolling the Dough:

Before you start, set up your workstation. You'll need a large, clutter-free space to roll out the dough—a kitchen table is ideal. Dust your work surface and pasta machine with semolina flour to prevent sticking. Cut the dough into four equal pieces and flatten one piece into a disc.

Using a pasta roller, roll out the dough until it's slightly translucent and you can see your hand underneath (about 1 mm thick). Trim the rounded edges and cut the sheet into 10-12-inch lengths. Place the sheets on a parchment-lined sheet pan and cover with parchment paper. Repeat with the remaining dough.

Assembling the Ravioli:

Grab a pasta sheet and dollop the cheese filling in rounded teaspoons, spaced about two finger-widths apart. Place another sheet on top, like making a sandwich. Smooth the pasta sheet with your fingertips, working around the filling to remove any air bubbles. Press to seal the edges and sides. Cut the ravioli into your desired shape and size.

Cooking and Storing:

To cook the ravioli, bring a pot of salted water to a boil. Gently place the ravioli in the boiling water and cook for 3-6 minutes, depending on their thickness. Taste one to check for doneness. Carefully transfer the cooked ravioli to a serving dish using a slotted spoon or a fine-mesh strainer.

Homemade ravioli is best enjoyed fresh, but you can also store it for later. For short-term storage, arrange the ravioli on a parchment-lined sheet pan dusted with semolina flour and cover tightly with plastic wrap. They can be kept at room temperature for up to an hour or refrigerated for up to four hours. For longer storage, freezing is recommended. Arrange the ravioli on a sheet pan without plastic wrap and freeze. Once frozen solid, transfer them to an airtight container and freeze for up to a month.

The best cheeses for homemade ravioli

Ravioli is a type of pasta that is often filled with cheese and other ingredients. Making ravioli from scratch can be a fun and rewarding experience, and the type of cheese you use will play a crucial role in determining the flavour and texture of your final dish. Here are some of the best cheeses to use for homemade ravioli:

Ricotta

Ricotta is a soft, creamy cheese with a mild flavour that is commonly used in ravioli fillings. It has a smooth, luscious texture that blends well with other cheeses and ingredients. When making ravioli, opt for whole milk or full-fat ricotta, as it will result in a richer, more decadent filling. If you are unable to find ricotta, you can substitute it with blended cottage cheese, which has a similar consistency and taste.

Parmesan

Parmesan is a hard, salty, aged cheese that adds a sharp, nutty flavour to ravioli fillings. It pairs well with other cheeses, such as ricotta and mozzarella, and helps to enhance their flavours. When using Parmesan, it is best to grate it fresh, as pre-grated varieties may not melt properly. If you want to experiment with different flavours, you can substitute Parmesan with other hard, salty cheeses such as pecorino or grana padano.

Mozzarella

Mozzarella is a mild, milky, and melty cheese that is perfect for ravioli. It has a soft, stringy texture and a subtle flavour that complements other ingredients without overpowering them. Fresh mozzarella is the best choice for homemade ravioli, but if it is unavailable, regular block mozzarella can also be used.

Gorgonzola or Fontina

If you want to create a richer, more indulgent ravioli filling, consider incorporating gorgonzola or fontina cheeses. These cheeses have a creamy texture and a strong, distinctive flavour that can take your ravioli to the next level.

Goat Cheese

For a tangy, unique twist on traditional ravioli, try adding some goat cheese to your filling. Its creamy texture and sharp flavour will create a delightful contrast with the other ingredients.

When making homemade ravioli, feel free to experiment with different combinations of cheeses and ingredients to find your perfect blend. Remember to use high-quality, fresh ingredients for the best results, and don't be afraid to get creative in the kitchen!

How to cook homemade ravioli

Ingredients:

• 2 cups all-purpose flour
• 1/2 tsp extra virgin olive oil
• 1 cup ricotta cheese
• 1/8 lb parmigiano reggiano cheese, finely grated
• 2 tbsp fresh basil, chopped
• Black pepper, to taste
• 1/4 cup heavy cream
• 1/2 clove garlic, finely minced
• 1/2 cup pasta water, reserved from boiling ravioli
• 3/4 cup parmigiano reggiano cheese, finely grated
• Fresh basil chiffonade, for garnish (optional)

Method:

• Mound the flour on a clean work surface, like a large cutting board or counter. Using a fork, create a well in the middle of the flour with high sides.
• Crack the eggs into the well. Add in salt and oil. Using a fork, beat the eggs and slowly incorporate the flour by pulling it in from the sides of the well.
• Using your hands, the fork, or a bench scraper, work the dough until it comes together into a ball. If the mixture is sticky, sprinkle in a little more flour. If it is too dry, add a few splashes of water.
• Knead the dough for 8-10 minutes until smooth and elastic-like. Wrap the dough in plastic wrap and let it rest for 20 minutes or so.
• While the pasta is resting, make the cheese filling by stirring all ingredients together into a small bowl. Set aside.
• Sprinkle a baking sheet with flour and set aside.
• Unwrap the pasta dough and cut it into four sections. Wrap three of the sections in plastic. Flour your work surface liberally.
• Roll out the dough with a floured rolling pin, working from the middle and rolling outwards. Try to get the thinnest and longest rectangular shape you can. Keep rotating and turning the dough to prevent sticking.
• Once your dough is rolled very thin (but with an even thickness), place dollops of the filling (about a teaspoon) onto the dough about 1 1/2-2 inches apart.
• Fold the top of the ravioli dough over the filling. Press the top piece of dough over and around the filling to remove any air pockets.
• Press your ravioli stamp into the flour and then press down firmly to cut out the raviolis. Place the cut ravioli on the prepared floured baking sheet. Form the leftover dough into a ball and place it in the plastic wrap to rest. Continue this pattern until all the raviolis are filled and cut out.
• At this point, you can either cook the ravioli and make a quick garlic sauce to go with it, or you can freeze them for a quick meal later.
• To freeze: Place your baking sheets of raviolis in the freezer for 24 hours and then transfer to plastic freezer bags for up to 3 months.
• To cook: Bring a large pot of salted water to a boil over medium-high heat. Drop in your raviolis and stir gently. Raviolis will be finished cooking once they float to the top.
• Steal about 1/2 cup of pasta water and set aside. Drain the pasta and pour it back into the hot pot. Place on the warm burner (you don't need the burner on).
• To make a simple garlic cream sauce, melt butter in a small saucepan. Grate in the garlic, then add heavy cream, parmesan cheese, salt, and black pepper. Stir for a minute or two, or until the sauce thickens slightly. Add pasta water as needed to thin the sauce out. Toss with ravioli and serve immediately.

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