Name: Mushroom Ravioli in Marsala Sauce
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: Kosher salt and freshly ground pepper; 2 tablespoons extra-virgin olive oil; 1 pound assorted mushrooms (such as white, cremini and shiitake), thickly sliced; 1 tablespoon unsalted butter; 2 shallots, finely chopped; 1 teaspoon chopped fresh rosemary; 1/4 cup dry marsala wine; 1/4 cup heavy cream; 2 10-ounce packages mushroom ravioli; 1/4 cup chopped fresh parsley; 1/4 cup grated Parmesan cheese, plus more for topping

Directions

Bring a large pot of salted water to a boil. Heat the olive oil in a large skillet over high heat. Add the mushrooms and season with 1/2 teaspoon salt and a few grinds of pepper. Cook, undisturbed, until browned on the bottom, about 1 minute, then toss and continue to cook, tossing occasionally, until browned all over, 2 to 3 more minutes.
Reduce the heat to medium and add the butter to the pan; let melt. Stir in the shallots and rosemary and cook until the shallots begin to soften, about 2 minutes. Add the marsala and bring to a simmer; cook until reduced to a light syrup, about 1 minute. Add 1 cup boiling water from the pasta pot and the heavy cream; bring to a simmer and cook until reduced by about half, 2 to 3 minutes.
Meanwhile, cook the ravioli in the boiling water as the label directs for al dente; reserve 1/2 cup cooking water, then drain. Add the ravioli to the skillet, sprinkle with the parsley and toss to coat, adding a little of the reserved cooking water if the ravioli seem dry. Remove from the heat. Sprinkle with the Parmesan and toss; season with salt and pepper. Serve in shallow bowls and top with more Parmesan.

Photograph by Andrew Purcell

Mushroom Ravioli in Marsala Sauce

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