Mushroom Ravioli In A Creamy Marsala Wine Sauce Recipes

ONE PAN MUSHROOM RAVIOLI IN A MARSALA CREAM SAUCE

Steps:

• 1. Slice the shallot and mushrooms (if needed) and remove thyme leaves from stems.
• 2. In a large sauté pan with a lid, melt 2 Tbsp of unsalted butter over medium heat. Add the sliced shallot, mushrooms and thyme and stir then spread the mushrooms out in the pan. Cook undisturbed for a couple of minutes until the mushrooms start to get brown edges. Then stir again, cooking about 5 minutes total.
• 3. Sprinkle in 1 Tbsp of flour and stir to until the flour is no longer visible.
• 4. Add 1/2 cup of Marsala wine to deglaze the pan. Stir as it simmers and scrape up any browned bits from the pan.
• 5. Stir in 1 cup of low sodium chicken or vegetable stock and bring up to a gentle boil.
• 6. Add the ravioli to the pan in a single layer. Cover, reduce the heat and allow to simmer gently for 5 minutes. I take a peek occasionally to make sure it stays at a simmer rather than full a boil.
• 7. Uncover and gently stir, flipping over each ravioli and simmering uncovered for about another 5 minutes or until ravioli is al dente and the sauce has reduced and thickened a bit.
• 8. Stir in 2 Tbsp to 1/4 cup of heavy cream (optional) and allow to simmer a few more minutes before serving. Add salt and pepper to taste. Since the ravioli are salty enough for my taste, I usually don't add any salt to the sauce, but it is optional.
• 9. Plate the ravioli and spoon the mushroom sauce on top. Garnish with a sprinkle of fresh thyme leaves and grated Parmesan cheese (optional). Enjoy!

MARSALA SAUCE

Steps:

• Add olive oil to heavy hot saucepan. Add onions, garlic, mushrooms, saute until mushrooms are tender. Add flour and cook about 1 minute then deglaze pan with Marsala wine. Add beef stock and cook until thick and flavors are blended.

BEST CREAMY MARSALA WINE SAUCE OVER MUSHROOM RAVIOLI

Steps:

• 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.
• **Optional: Serve ravioli on a bed of bowtie pasta for a heartier serving, or substitute the ravioli for thin chicken breasts. Saute the chicken for 15 minutes before the mushrooms, then follow the recipe from there.

MUSHROOM RAVIOLI

Steps:

• Cook the ravioli according to package directions.
• Melt the margarine over medium heat in a skillet. Saute the mushrooms, then set aside.
• Add more margarine to the same skillet, if needed, and turn the heat down to medium-low. Add the shallots, cover, and cook for 5 minutes.
• Add the Marsala wine, thyme, parsley, and pepper. Stir until the liquid is reduced to 2-3 tablespoons.
• Add the cream and stir constantly until reduced by half.
• Stir the mushrooms into the sauce, then spoon onto the ravioli.

MUSHROOM RAVIOLI IN A CREAMY MARSALA WINE SAUCE

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.