I love to experiment in the kitchen. Sometimes I imagine a dish and the way I would like it to taste and then set out to make it. My Mom always said the best cooks are fearless in the kitchen. I made this for lunch today and it turned out just the way I imagined. So elegant and yet so easy to make. Especially when you start off with a good quality frozen Ravioli. Chicken Ravioli in Mushroom Marsala Cream 1 bag or box of frozen chicken ravioli
1 lb baby Bella mushrooms 1 1/3 cups Marsala wine 1 small onion, minced 1 garlic clove, minced 1 1/3 cups heavy cream 1 tablespoon olive oil 2 cups sliced Portabella mushrooms salt and pepper Fill a large pot with about 4 quarts of water. Set the burner to high. When water begins boiling, add the frozen ravioli to and boil for 6-8 minutes. The ravioli are done when they float to the top of the water. While cooking your pasta, make your sauce. In a large skillet, over medium heat, saute onion, garlic and mushroom in olive oil until tender, about 3 minutes. Next, add the Marsala wine and bring to a full boil for about 2-4 minutes. Slowly stir in heavy cream and simmer for 5 minutes until heated. If sauce is thicker than you'd like, add a little milk until you thin it out the way you want it. Drain ravioli very carefully with a slotted spoon onto plate or bowl. Spoon mushroom Marsala sauce over ravioli and serve. Enjoy! If you're feeling real ambitious and have the time, make your own ravioli from scratch!
1 lb baby Bella mushrooms 1 1/3 cups Marsala wine 1 small onion, minced 1 garlic clove, minced 1 1/3 cups heavy cream 1 tablespoon olive oil 2 cups sliced Portabella mushrooms salt and pepper Fill a large pot with about 4 quarts of water. Set the burner to high. When water begins boiling, add the frozen ravioli to and boil for 6-8 minutes. The ravioli are done when they float to the top of the water. While cooking your pasta, make your sauce. In a large skillet, over medium heat, saute onion, garlic and mushroom in olive oil until tender, about 3 minutes. Next, add the Marsala wine and bring to a full boil for about 2-4 minutes. Slowly stir in heavy cream and simmer for 5 minutes until heated. If sauce is thicker than you'd like, add a little milk until you thin it out the way you want it. Drain ravioli very carefully with a slotted spoon onto plate or bowl. Spoon mushroom Marsala sauce over ravioli and serve. Enjoy! If you're feeling real ambitious and have the time, make your own ravioli from scratch!
