How to Make Mushroom Ravioli in a Creamy Marsala Wine Sauce - A Step-by-Step Guide

There's something undeniably comforting about a plate of homemade ravioli, and when you add the earthy richness of mushrooms and the luxurious decadence of a creamy Marsala wine sauce, you have a dish that is nothing short of spectacular. This recipe for Mushroom Ravioli in a Creamy Marsala Wine Sauce is the epitome of indulgent comfort food, perfect for a cozy night in or an impressive dinner party centerpiece.

From the moment you start cooking, the aroma of garlic, shallots, and mus...

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Ingredients

  • 1 tablespoon olive oil
  • 3 cups sliced fresh mushrooms
  • ⅛ cup diced onion
  • ⅔ cup Marsala wine
  • 1 clove minced garlic
  • salt and ground black pepper to taste
  • 1 ⅓ cups heavy cream
  • 1 (16 ounce) package mushroom ravioli
  • 1 tablespoon freshly chopped Italian parsley, or to taste

Information

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Servings: 8
  • Yield: 8 servings

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

    330 cal.

    • Total Fat: 21g
    • Saturated Fat: 11g
    • Cholesterol: 77mg
    • Sodium: 114mg
    • Total Carbohydrate: 24g
    • Dietary Fiber: 2g
    • Total Sugars: 4g
    • Protein: 9g
    • Vitamin C: 2mg
    • Calcium: 110mg
    • Iron: 1mg
    • Potassium: 216mg