Portobella Mushroom Ravioli in a Marsala Cream Sauce


"This recipe is inspired by a dish at the Macaroni Grill restaurant. It has a wonderful sauce used with store-bought frozen ravioli. Just wonderful!"
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30 servings
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Original recipe yields 4 servings

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  1. For Sauce: Saute sliced shallots in butter until carmelized; add marsala wine and thyme. Reduce the mixture to 2-3 tablespoons of liquid. Add heavy cream and button mushrooms: simmer.
  2. Cook ravioli according to package directions.
  3. Before adding sauce to ravioli, add cubed butter gradually, then add parmesan cheese. Stir.
  4. Add salt and pepper to taste and combine sauce and ravioli.


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