Mushroom Ravioli in a Creamy Marsala Wine Sauce

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Mushroom Ravioli in a Creamy Marsala Wine Sauce

mushroom ravioli in a creamy mushroom sauce with salad on plate

Submitted by Tareesa
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 8
Yield: 8 servings

Ingredients

  • 1 tablespoon olive oil

  • 3 cups sliced fresh mushrooms

  • ⅛ cup diced onion

  • ⅔ cup Marsala wine

  • 1 clove minced garlic

  • salt and ground black pepper to taste

  • 1 ⅓ cups heavy cream

  • 1 (16 ounce) package mushroom ravioli

  • 1 tablespoon freshly chopped Italian parsley, or to taste

Directions

  1. Heat oil in a large skillet over medium heat. Add mushrooms and onion and saute until tender, 5 to 7 minutes. Add Marsala wine and garlic; bring to a boil. Boil for 5 to 6 minutes, adding salt and pepper to taste. Stir in cream and simmer until thickened and heated through, about 5 minutes.

  2. While the sauce is cooking, fill a large pot with about 4 quarts water. Set the burner to high and bring to a boil. Add ravioli to the boiling water. Cook until they float to the top of the water, 6 to 8 minutes, or according to package directions. Drain.

  3. Pour a generous amount of sauce over hot ravioli and top with fresh parsley. 

    Gail's Notes: I am looking forward to making this recipe soon! 


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