Ravioli With Marsala Cream Sauce

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Mushroom Marsala Cream

∙Olive oil

∙125g (1c) diced onion

∙20g (4t) minced garlic

∙Salt

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∙175g (2c) diced mushrooms

∙2g (2t) fresh thyme

∙125g (½c) marsala wine (or 100g beef stock + 10g Worcestershire + pinch sugar)

∙200g (¾c + 1T) heavy cream

∙450g (1lb) frozen cheese ravioli

∙Grated parm

1 In Dutch oven, add oil, sweat onion, garlic, salt 5 mins.

2 Add mushrooms, pinch salt. Cook 5 mins.

3 Stir in thyme, cook 6–7 mins till mushrooms shrink, lightly brown.

4 Add marsala, deglaze, cook until nearly dry.

5 Add cream, splash water. Simmer 5 mins till nappé.

6 Cook ravioli, drain, add to sauce.

7 Stir gently, adjust salt.

8 Serve topped w/ parm + mushroom sauce.