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Mushroom Ravioli in Marsala Cream Sauce

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PREP TIME
10 min
COOKING TIME
20 min
TOTAL TIME
30 min
SERVINGS
8 servings
Dinner Italian
Mushroom Ravioli in Marsala Cream Sauce
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
Instructions
1
Preheat your stove by heating a substantial amount of oil in a large cooking vessel over an intermediate heat setting. Introduce sliced mushrooms and chopped onion into the skillet, allowing them to soften and become tender, taking approximately 5 to 7 minutes. Next, add a splash of Marsala wine and minced garlic; bring the mixture to a rolling boil. Continue boiling for 5 to 6 minutes, seasoning with salt and pepper according to your personal taste preferences. Stir in a generous amount of cream and let the sauce simmer until it has thickened and reached a heated consistency, approximately 5 minutes.
2
During this time, prepare a large container by filling it with roughly 4 quarts of water. Set the stove to its highest heat setting and bring the water to a rolling boil. Subsequently, add the ravioli to the boiling water and cook until they rise to the surface of the water, taking around 6 to 8 minutes or following the package instructions. Drain the cooked ravioli.
3
Finally, pour a generous amount of the sauce over the hot ravioli and top it with fresh parsley.