Creamy Marsala Wine Sauce over Mushroom Ravioli (TNT)

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Creamy Marsala Wine Sauce over Mushroom Ravioli (TNT)
  • Prep Time: 5 mins
  • Total Time: 20 mins
  • Servings: 2-3


1/2 lb portabella mushroom ravioli
1 cup marsala wine  
1 cup heavy cream 
1/2 tablespoon olive oil 
1 1/2 cup sliced mushrooms  
1/16 cup thinly sliced onions (or chopped--whatever floats your boat, so-to-speak)
salt and pepper to taste


Fill a large pot with about 4 quarts of water. Set the burner to high and boil. Add frozen ravioli to boiling water for 6-8 minutes, stirring occasionally (very gently). The ravioli are done when they float to the top of the water.

At the same time you are boiling the water, heat a large skillet with the olive oil. Add onions and mushrooms and sauté until tender, about 3 minutes. Add the Marsala wine and bring to a boil. Boil for 2-4 minutes, adding salt and pepper to taste.

Stir in cream and milk and simmer for 5 minutes until heated.

Serve in a recessed pasta plate. Pour a generous amount of creamy marsala wine sauce mixture over 3-4 ravioli and serve HOT. 

Gail's Notes:  This is totally awesome! This sauce is great over grilled chicken, pork, steak and, of course, pasta of any kind!

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