Mushroom Ravioli with Mushroom Cream Sauce makes a delicious appetizer course
(primi piatti) or main course. These ravioli are a true mushroom lover's delight. Mushroom
ravioli are a wonderful pasta to add to your Thanksgiving menu. You can use simple button
mushrooms or any combination of more exotic mushrooms that you prefer.
Mushroom Ravioli Filling:
3 tablespoons butter
1/2 cup onion, chopped
1 garlic clove, minced
2 cups coarsely chopped mushrooms
1/4 cup prosciutto, chopped
4 tablespoons Parmesan cheese, grated
2 ounces mozzarella cheese, shredded
Salt and pepper
1/4 cup butter
1/2 cup finely chopped onion
10-12 large button mushrooms, coarsely chopped
Salt and pepper
1 teaspoon dried thyme
1 cup dry Marsala wine
2 cups heavy cream
2 tablespoons chopped fresh parsley
Extra chopped parsley for garnish
To make the ravioli filling:
Melt the butter in a skillet over medium-high heat. Saute the onion and garlic
in the butter 2-3 minutes. Add mushrooms and sauté until brown and most of
the liquid has evaporated. Add the prosciutto and cook 1 more minute, just to
heat through. Remove from heat and add remaining ingredients.
To make the mushroom sauce:
Melt the butter in a large skillet over medium-high heat. Add the onion, sauté
for 1 minute. Add the mushrooms, sauté until golden brown, about 5 minutes.
Season the mixture with salt and pepper. Add the dried thyme and Marsala;
bring to a simmer. Allow the wine to reduce to about 1/4 cup. Add the cream;
reduce to about 1-1/2 cups of sauce. Stir in the chopped parsley.
Serve with the mushroom sauce spooned over the ravioli.
Sprinkle extra parsley over each serving.