Best Creamy Marsala Wine Sauce over Mushroom Ravioli

Name: Best Creamy Marsala Wine Sauce over Mushroom Ravioli
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 3-4 serving(s)
Ingredients: 1 lb portabella mushroom ravioli (about 12 ravioli per box); 1 1/3 cups marsala wine; 1 1/3 cups heavy cream; 1/8 cup 2% low-fat milk; 1 tablespoon olive oil; 3 cups sliced mushrooms; 1/8 cup diced onion (optional); salt and pepper

Submitted by nmlawrence

"Delicious and creamy marsala wine sauce paired with portobello mushroom stuffed ravioli. Copy-Cat of the Macaroni Grill Mushroom Ravioli entree."

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photo by under12parsecs

Ready In:: 20mins
Ingredients:: 8
Serves:: 3-4

ingredients

1 lb portabella mushroom ravioli (about 12 ravioli per box)
1 ¹⁄₃ cups marsala wine
1 ¹⁄₃ cups heavy cream
¹⁄₈ cup 2% low-fat milk
1 tablespoon olive oil
3 cups sliced mushrooms
¹⁄₈ cup diced onion (optional)
salt and pepper

directions

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.

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Reviews

Awesome, just like Macaroni Grill. I dusted some chicken with flour cooked first removed from the pan, and made the recipe as instructed. Returned chicken to the pan letting it simmer till the pasta was done. Delish!!!!! Hubby says this is a keeper. Thanks for a great copy cat recipe.

Chef Nonie39
This tasted almost exactly like a dish my boyfriend and I love from a local italian resturant! I made it as our New Year's meal and we both ate so much we had no room for dessert! So rich, so delicious and so appropriate for special occasions! Yum-o!

mrssbt
I've searched online for a good creamy marsala sauce recipe. Many of the ones I've found called for a lot of ingredients and time to prepare the sauce. This was very quick and simple - and tastes amazing! I made sure to cook the sauce longer than recommended until it was thick enough to stick to my ravioli. It made a ton - tomorrow I plan on making some chicken breasts and smothering them with this sauce and mushrooms. YUM!

Jennifer S.
After reducing the cream and wine to 3/4 cup each and eliminating the milk, this sauce still seemed thin. I let it reduce longer, and it improved. Delicious flavor!

Cook4_6
Love this sauce!

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RECIPE SUBMITTED BY

nmlawrence

Born in Raised (and rediculously proud) in the wonderful town of St. Louis, Missouri (Fenton area), now living in Las Vegas with my fiance and dogs Nelly and Niña, who love to watch me cook and happily gobble up any fallen food! **Update** Thanks for all the reviews on my take on these tried and true recipes. I really enjoy reading them! Happy cooking!!

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