Ravioli With Marsala Cream Sauce
I did not expect to like marsala cream sauce as much as I do. It is sweet, creamy and full of flavor. Most importantly though, it is so easy to throw together. This dish does require some niche ingredients but it is so worth it.
Ingredients
- 25 g olive oil
- 125 g yellow onion, small dice
- 20 g garlic, minced
- salt
- 175 g mushrooms, small dice
- 2 g fresh thyme, minced
- 125 g marsala wine, if non-alcoholic: 100g beef stock + 10g Worcestershire + pinch sugar
- 200 g heavy cream
- 450 g frozen cheese ravioli
- grated parmesan
Instructions
- In a Dutch oven or wide bottom sauce pan over medium high heat, add in olive oil, onion, garlic and a pinch of salt. Proceed to sweat the onions and garlic for about 5 minutes or until all the moisture has been cooked out and the onions are translucent and soft.
- Add in the mushrooms, a pinch of salt and a little more oil if needed. Cook the mushrooms for about 5 minutes, stirring constantly until they have released their liquid and have shrunk slightly.
- Stir in thyme and cook for another 6-7 minutes until the mushrooms have lightly browned.
- Deglaze the pan with the marsala. Reduce until it is nearly dry.
- Add in cream and a splash water. Simmer for 5 minutes until the sauce coats the back of a spoon.
- Bring a pot of water to a boil and add in a strong pinch of salt. Cook the ravioli in the boiling water for 3-4 minutes, or until they are all floating. Using a slotted spoon or spider, remove the ravioli from the water and begin tossing them in the sauce gently. You may need to add a splash of pasta water to adjust the consistency of the sauce. The sauce should be saucy but not watery.
- Taste the sauce and pasta and adjust the seasoning and consistency if necessary.
- Serve up the ravioli and top with more parmesan.
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