BEST CREAMY MARSALA WINE SAUCE OVER MUSHROOM RAVIOLI
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
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.
ONE PAN MUSHROOM RAVIOLI IN A MARSALA CREAM SAUCE
easy one pan mushroom ravioli in a delicious marsala sauce
Provided by Beth at Zestes Recipes
Categories Dinner
Time 30m
Yield 2-4 sevings
Number Of Ingredients 11
Steps:
- 1. Slice the shallot and mushrooms (if needed) and remove thyme leaves from stems.
- 2. In a large sauté pan with a lid, melt 2 Tbsp of unsalted butter over medium heat. Add the sliced shallot, mushrooms and thyme and stir then spread the mushrooms out in the pan. Cook undisturbed for a couple of minutes until the mushrooms start to get brown edges. Then stir again, cooking about 5 minutes total.
- 3. Sprinkle in 1 Tbsp of flour and stir to until the flour is no longer visible.
- 4. Add 1/2 cup of Marsala wine to deglaze the pan. Stir as it simmers and scrape up any browned bits from the pan.
- 5. Stir in 1 cup of low sodium chicken or vegetable stock and bring up to a gentle boil.
- 6. Add the ravioli to the pan in a single layer. Cover, reduce the heat and allow to simmer gently for 5 minutes. I take a peek occasionally to make sure it stays at a simmer rather than full a boil.
- 7. Uncover and gently stir, flipping over each ravioli and simmering uncovered for about another 5 minutes or until ravioli is al dente and the sauce has reduced and thickened a bit.
- 8. Stir in 2 Tbsp to 1/4 cup of heavy cream (optional) and allow to simmer a few more minutes before serving. Add salt and pepper to taste. Since the ravioli are salty enough for my taste, I usually don't add any salt to the sauce, but it is optional.
- 9. Plate the ravioli and spoon the mushroom sauce on top. Garnish with a sprinkle of fresh thyme leaves and grated Parmesan cheese (optional). Enjoy!
MUSHROOM RAVIOLI WITH MUSHROOM SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Prepare ravioli according to package directions. Heat olive oil in a skillet, Cook mushrooms until tender and stir in garlic. Add brandy and cook for 2 minutes. Stir in heavy cream and bring to a simmer. Season with nutmeg, salt and pepper. When cream has thickened stir in 1/4 cup of cheese. Stir in cooked ravioli and gently simmer for 1-2 minutes. Serve with grated Parmesan and fresh ground black pepper.
MUSHROOM RAVIOLI IN A CREAMY MARSALA WINE SAUCE
My attempt to mimic the mushroom ravioli dish at a particular chain restaurant. Top with fresh parsley or basil.
Provided by Tareesa
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- 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 Facts : Calories 329.5 calories, Carbohydrate 23.6 g, Cholesterol 76.8 mg, Fat 20.7 g, Fiber 2.1 g, Protein 8.5 g, SaturatedFat 11.4 g, Sodium 114.3 mg, Sugar 3.6 g
MARSALA SAUCE
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Add olive oil to heavy hot saucepan. Add onions, garlic, mushrooms, saute until mushrooms are tender. Add flour and cook about 1 minute then deglaze pan with Marsala wine. Add beef stock and cook until thick and flavors are blended.
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