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.

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.

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 saut 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.

portabella mushroom ravioli, marsala wine, heavy cream, 2% low-fat milk, olive oil, sliced mushrooms, diced onion, salt and pepper