Recipe Details
Ingredients
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1tablespoonolive oil
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3cupssliced fresh mushrooms
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⅛cupdiced onion
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⅔cupMarsala wine
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1cloveminced garlic
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salt and ground black pepper to taste
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1 ⅓cupsheavy cream
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1(16 ounce) packagemushroom ravioli
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1tablespoonfreshly chopped Italian parsley, or to taste
Cooking Directions
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Heat oil in a large skillet over medium heat. Add mushrooms and onion and saute until tender, 5 to 7 minutes. Add Marsala wine and garlic; bring to a boil. Boil for 5 to 6 minutes, adding salt and pepper to taste. Stir in cream and simmer until thickened and heated through, about 5 minutes.
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While the sauce is cooking, fill a large pot with about 4 quarts water. Set the burner to high and bring to a boil. Add ravioli to the boiling water. Cook until they float to the top of the water, 6 to 8 minutes, or according to package directions. Drain.
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Pour a generous amount of sauce over hot ravioli and top with fresh parsley.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories330 | |
| % Daily Value * | |
| Total Fat 21g |
27% |
| Saturated Fat 11g |
57% |
| Cholesterol 77mg |
26% |
| Sodium 114mg |
5% |
| Total Carbohydrate 24g |
9% |
| Dietary Fiber 2g |
8% |
| Total Sugars 4g |
|
| Protein 9g |
17% |
| Vitamin C 2mg |
2% |
| Calcium 110mg |
8% |
| Iron 1mg |
8% |
| Potassium 216mg |
5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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