Tuesday, July 13, 2010

Mushroom Ravioli with Marsala Sauce

My husband loves mushroom ravioli and frequently orders it when we go out to eat. On a recent dining adventure, he was excited to find it on their specials menu... and then subsequently bummed out when the waiter returned to say that they were sold out.

Since then, he's been wanting them more than ever. Our Father's Day plans were unexpectedly canceled so I told him I'd make him whatever he wanted for dinner. I was not surprised when he said he wanted Mushroom Ravioli.

In the interest of time, I was not able to make him ravioli by hand. Instead, I purchased Buitoni's Wild Mushroom Agnolotti.

As the agnolotti cooked, I made a marsala sauce that I found on the Food Network's website.

Everything about this meal was delicious. I would highly recommend Buitoni's fresh pasta variations (though one day I will make this myself!), and the sauce was the perfect compliment. As you can see from the photo, the sauce didn't thicken up as much as I'd like, though it was just right when I had some leftovers the next day.

  • 3 tablespoons olive oil
  • 1/4 cup onion, diced
  • 1 tablespoon garlic, chopped
  • 1/2 pound mushrooms, sliced
  • 3 tablespoons flour
  • 1/2 cup Marsala wine
  • 1 1/2 cups beef stock
  • Salt and pepper, to taste

Add olive oil to heavy hot saucepan. Add onions, garlic, mushrooms, saute until mushrooms are tender. Add flour and cook about 1 minute then deglaze pan with Marsala wine. Add beef stock and cook until thick and flavors are blended.

1 comment:

  1. It is nice to see marsala wine being used for something other than chicken marsala!


Related Posts with Thumbnails