Best Creamy Marsala Wine Sauce Over Mushroom Ravioli Recipe

Ingredients for Best Creamy Marsala Wine Sauce Over Mushroom Ravioli

• Portabella Mushroom Ravioli
• 1/2 cup Marsala wine
• Heavy Cream
• 2% Low Fat Milk
• 2 tablespoons olive oil
• Sliced Mushrooms
• Diced Onion
• Salt And Pepper

How to Make Best Creamy Marsala Wine Sauce Over Mushroom Ravioli

1. Fill a large pot with 4 quarts of water and bring to a rolling boil over high heat.
2. Add 1 pound of frozen mushroom ravioli to the boiling water. Stir occasionally and cook for 6-8 minutes, or until they float to the surface.
3. While the ravioli cook, heat 2 tablespoons of olive oil in a large skillet over medium heat.
4. Add 1 medium onion, chopped, and 8 ounces of sliced portobello mushrooms to the skillet. Sauté until tender, about 3-5 minutes.
5. Pour in 1/2 cup of Marsala wine and bring to a boil. Reduce heat and simmer for 2-4 minutes, seasoning with salt and pepper to taste.
6. Stir in 1/2 cup heavy cream and 1/4 cup milk. Simmer for another 5 minutes, or until the sauce has thickened slightly.
7. Drain the cooked ravioli and add them to the skillet with the sauce. Toss gently to coat.
8. Serve the ravioli in a shallow pasta bowl. Garnish with fresh parsley (optional).
9. **Optional:** For a heartier meal, serve the ravioli over a bed of cooked bowtie pasta. Alternatively, substitute the ravioli with 2 boneless, skinless chicken breasts. If using chicken, sauté for 15 minutes before adding the onions and mushrooms, then follow the recipe from step 4.