Best Creamy Marsala Wine Sauce Over Mushroom Ravioli - cooking recipe

Ingredients

1 lb portabella mushroom ravioli (about 12 ravioli per box)
1 1/3 cups marsala wine
1 1/3 cups heavy cream
1/8 cup 2% low-fat milk
1 tablespoon olive oil
3 cups sliced mushrooms
1/8 cup diced onion (optional)
salt and pepper

Preparation

Fill a large pot with about 4 quarts of water. Set the burner to high and boil. Add frozen ravioli to boiling water for 6-8 minutes, stirring occasionally (very gently). The ravioli are done when they float to the top of the water.
At the same time you are boiling the water, heat a large skillet with the olive oil. Add onions and mushrooms and saute until tender, about 3 minutes. Add the Marsala wine and bring to a boil.
Boil for 2-4 minutes, adding salt and pepper to taste. Stir in cream and milk and simmer for 5 minutes until heated.
Serve in a recessed pasta plate. Pour a generous amount of creamy marsala wine sauce mixture over 3-4 ravioli and serve HOT.
**Optional: Serve ravioli on a bed of bowtie pasta for a heartier serving, or substitute the ravioli for thin chicken breasts. Saute the chicken for 15 minutes before the mushrooms, then follow the recipe from there.