Recipe: Olive Garden Stuffed Mezzaluna Pasta (copycat recipe) and Olive Garden Alfredo Sauce

This is the only recipe I have found on the internet.

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OLIVE GARDEN STUFFED MEZZALUNA PASTA
(copycat recipe)

TO PREPARE THE PASTA:
The Mezzaluna pasta is a crescent shaped stuffed ravioli. For this recipe we are going to use full size frozen pasta because that is the only kind I could find at my local Walmart Grocery. I like the Buitoni Brand and it comes in a small 9 oz or family 20 oz size. Boil the pasta according to the package directions leaving off 3-4 minutes of cooking time. You want your ravioli to be al dente since we will toss it in the skillet with the sauce later.

FOR FOUR CHEESE STUFFED MEZZALUNA WITH SHRIMP
Olive Garden menu description: Crescent-shaped ravioli filled with four Italian cheeses, tossed with sauteed herb-marinated shrimp and Roma tomatoes in a white wine cream sauce.

Marinate peeled and deveined shrimp in Italian salad dressing in the refrigerator for about an hour before cook time.

Drain shrimp and saute in a skillet with some white wine. Remove shrimp from skillet. Pour in a jar of Alfredo Sauce into the skillet and heat. Carefully add the cooked ravioli into the skillet. Transfer the ravioli and sauce to plates and top with shrimp and diced Roma tomatoes.

FOR FOUR CHEESE STUFFED MEZZALUNA WITH SAUSAGE:
Olive Garden menu description: Crescent-shaped ravioli filled with four Italian cheeses, tossed with grilled Italian sausage and Roma tomatoes in a creamy homemade tomato Alfredo sauce, topped with melted mozzarella.

Grill Italian sausage on a George Foreman grill until done. Slice into small round bite size pieces.

Pour half a jar of Alfredo sauce and half a jar of pasta sauce into a skillet and heat. Carefully add the cooked ravioli into the skillet. Transfer the ravioli and sauce to plates and top with sliced sausage and Italian cheeses.

Adapted from source: boppster / Hubpages

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A note from Betsy at Recipelink:
Thanks Halyna! Here's a 'from scratch' recipe for their Alfredo Sauce:

OLIVE GARDEN ALFREDO SAUCE - FROM OLIVE GARDEN

1 1/2 cup milk
1 1/2 cup heavy (whipping) cream
1/2 cup grated imported Parmesan cheese
1/2 cup grated imported Romano cheese
6 egg yolks (from fresh jumbo eggs)
Salt and black pepper (to taste)

Heat milk and cream in a heavy bottom saucepan until it begins to simmer. Turn off heat. Slowly whip in cheese, then remove from heat.
Place egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture. Slowly add egg yolk mixture back into remaining cream mixture. Place back on very low heat and continually stir until simmering. Take sauce off heat so it thickens. (This will increase temperature of egg yolks, known as tempering). Season to taste with salt and black pepper. Serve over your favorite pasta.

Msg ID: 1433051
ORIGINAL MSG URL: Olive Garden Alfredo Sauce From Olive Garden
Source: Olive Garden