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frozen cheese ravioli margarine portabella mushrooms shallots Marsala wine thyme fresh parsley pepper heavy cream
Viewed: 29 - Published at: 8 years agoIngredients
- 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
Method
- 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.
