My attempt to mimic the mushroom ravioli dish at a particular chain restaurant. Top with fresh parsley or basil.
Ingredients
- olive oil: 1 Tbsp
- fresh mushrooms: 3 cups (sliced)
- onion: 0.125 cup (diced)
- Marsala wine: 0.66667 cup
- clove minced garlic: 1 piece
- salt and ground black pepper: (to taste)
- ⅓ cups heavy cream: 1 piece
- mushroom ravioli: 1 pack (16 ounce pack)
- freshly chopped Italian parsley: 1 Tbsp (to taste)
Metric Conversion
Stages of cooking
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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.
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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.
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Pour a generous amount of sauce over hot ravioli and top with fresh parsley.
