MUSHROOM RAVIOLI IN A CREAMY MARSALA WINE SAUCE

Mushroom Ravioli in a Creamy Marsala Wine Sauce image

My attempt to mimic the mushroom ravioli dish at a particular chain restaurant. Top with fresh parsley or basil.

Provided by Tareesa

Time 30m

Yield 8

Number Of Ingredients 9

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

Steps:

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

Nutrition Facts : Calories 329.5 calories, Carbohydrate 23.6 g, Cholesterol 76.8 mg, Fat 20.7 g, Fiber 2.1 g, Protein 8.5 g, SaturatedFat 11.4 g, Sodium 114.3 mg, Sugar 3.6 g