A delightful dish featuring a creamy Marsala wine sauce served over tender mushroom ravioli, perfect for a comforting meal.
Bring a large pot of water to a boil.
Adding a pinch of salt to the water enhances the flavor of the ravioli.
Cook the ravioli in the boiling water until they float to the top, about 6-8 minutes.
Stir gently to prevent the ravioli from sticking together.
Heat olive oil in a skillet over medium heat.
Ensure the skillet is hot before adding the ingredients to prevent sticking.
Sauté the onions and mushrooms in the skillet until tender, about 5 minutes.
Stir occasionally to ensure even cooking.
Add the Marsala wine to the skillet and bring to a boil.
Let the wine reduce slightly to concentrate its flavor.
Stir in the cream and milk, then simmer for 5 minutes.
Stir continuously to prevent the sauce from curdling.
Season the sauce with salt and pepper to taste.
Taste the sauce before adding salt to avoid over-seasoning.
Serve the ravioli on plates and top with the creamy Marsala mushroom sauce.
Garnish with fresh parsley for a touch of color and flavor.
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