Mushroom Ravioli in a Creamy Marsala Wine Sauce
Description
This mushroom ravioli topped with a Marsala cream sauce is simple to make and will have mushroom lovers asking for seconds!
Ingredients
•
1 tablespoon olive oil
•
3 cups sliced fresh mushrooms
•
1/8 cup diced onion
•
2/3 cup Marsala wine
•
1 clove minced garlic
•
salt and ground black pepper to taste
•
1 1/3 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.