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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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My attempt at making a copycat of Macaroni Grill's delicious Mushroom Ravioli. Be forewarned, it is very rich. Ingredients:
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 |
Directions:
1. Cook the ravioli according to package directions.
2. Melt the margarine over medium heat in a skillet. Saute the mushrooms, then set aside.
3. 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.
4. Add the Marsala wine, thyme, parsley, and pepper. Stir until the liquid is reduced to 2-3 tablespoons.
5. Add the cream and stir constantly until reduced by half.
6. Stir the mushrooms into the sauce, then spoon onto the ravioli.
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