Creamy Mushroom Ravioli with Marsala Wine Sauce: An Easy Recipe

Ingredients

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

Instructions

1. In a large skillet, heat oil over medium heat. Sauté mushrooms and onion until softened, about 5 to 7 minutes. Add Marsala wine and garlic, then bring to a boil. Reduce heat and simmer for 5 to 6 minutes, seasoning with salt and pepper to taste. Stir in cream and let simmer until the sauce has thickened and is heated through, approximately 5 minutes.
2. While the sauce simmers, fill a large pot with about 4 quarts of water and bring to a rolling boil over high heat. Add the ravioli and cook until they float to the surface, usually 6 to 8 minutes, or follow the package instructions. Drain the ravioli thoroughly.
3. Serve the hot ravioli by generously coating them with the creamy sauce. Sprinkle fresh parsley on top for added flavor and visual appeal.

Nutrition

• Calories: 330 kcal
• Fat Content: 21 g
• Fiber Content: 2 g
• Sugar Content: 4 g
• Sodium Content: 114 mg
• Protein Content: 9 g
• Cholesterol Content: 77 mg
• Carbohydrate Content: 24 g
• Saturated Fat Content: 11 g
• Unsaturated Fat Content: 0 g