Mushroom Ravioli In A Creamy Marsala Wine Sauce Recipes

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MUSHROOM RAVIOLI



Mushroom Ravioli image

My attempt at making a copycat of Macaroni Grill's delicious Mushroom Ravioli. Be forewarned, it is very rich.

Provided by 49flavours

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb frozen cheese ravioli
1 1/2 tablespoons margarine
8 ounces portabella mushrooms, sliced
3 ounces shallots, diced
1 cup marsala wine
1 teaspoon fresh thyme
2 teaspoons fresh parsley, chopped
1/4 teaspoon pepper
3/4 cup heavy cream

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.

Nutrition Facts : Calories 466.2, Fat 21, SaturatedFat 11.2, Cholesterol 61.1, Sodium 89.7, Carbohydrate 15.3, Fiber 0.8, Sugar 3.8, Protein 2.9

BEST CREAMY MARSALA WINE SAUCE OVER MUSHROOM RAVIOLI



Best Creamy Marsala Wine Sauce over Mushroom Ravioli image

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

Provided by nmlawrence

Categories     One Dish Meal

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 8

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

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.

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