Mushroom Ravioli in a Creamy Marsala Wine Sauce

This mushroom ravioli topped with a Marsala cream sauce is simple to make and will have mushroom lovers asking for seconds!

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 330 Calories

Ingredients

• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 3 cups sliced fresh mushrooms
• 1 clove minced garlic
• 1 (16 ounce) package mushroom ravioli
• 1 tablespoon freshly chopped Italian parsley, or to taste
• 1.3333333730698 cups heavy cream
• 0.125 cup diced onion
• 0.66666668653488 cup Marsala wine

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Pour a generous amount of sauce over hot ravioli and top with fresh parsley.