"I worked there in '09-10 and I was so happy they brought it back. I got it last week but it was like a creamy marinara almost? Not the same."
"The sundried battuto is made in house, not shipped pre made, which would typically lead to a fresher, higher-quality sauce."
"It tastes like spaghetti-o's to me."
In 2025, Olive Garden reintroduced the ravioli di portobello, a dish featuring portobello mushroom-stuffed ravioli in a creamy sun-dried tomato sauce. However, long-time fans noted a significant change in the sauce's flavor, describing it as tangy and acidic rather than the expected sweet and savory profile. A former employee confirmed the sauce's alteration, leading to disappointment among customers who felt it no longer matched the original. Alternatives like spinach and cheese-stuffed tortelloni are suggested for those dissatisfied with the ravioli.
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