Best Creamy Marsala Wine Sauce Over Mushroom Ravioli – a delicious recipe with portabella mushroom, marsala wine, heavy cream, milk, olive oil, mushrooms. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
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.
2
At the same time you are boiling the water, heat a large skillet with the olive oil. Add onions and mushrooms and saute until tender, about 3 minutes. Add the Marsala wine and bring to a boil.
3
Boil for 2-4 minutes, adding salt and pepper to taste. Stir in cream and milk and simmer for 5 minutes until heated.
4
Serve in a recessed pasta plate. Pour a generous amount of creamy marsala wine sauce mixture over 3-4 ravioli and serve HOT.
5
**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.
379
kcal
Calories
33
g
Fat
12
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 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, and more.
Yes, Best Creamy Marsala Wine Sauce Over Mushroom Ravioli falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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