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I received several boxes of Ravino Pasta for the purpose of developing this recipe and sharing it with all of you. All opinions are my own.
Whether they are sautéed to serve with a steak, folded into a risotto, or added to a quiche there is just something absolutely delicious about the earthiness of mushrooms. In fact, one of my favorite dishes is chicken marsala, tender chicken breast smothered in a mushroom marsala sauce and served over pasta. I used to only get it when we went out for dinner, and then I realized its super easy to make at home.
And then I had an epiphany – the chicken is just a vessel to get the mushrooms and sauce into my mouth, so what if I skipped that part, and went with pasta instead.
I adore stuffed pastas, especially ravioli, and had a box of Ravino Pasta’s Mushroom & Fontina ravioli in the freezer, and they were just calling out to be part of this dish.
I sautéed up some garlic and shallot in a little olive oil. Then tossed in the mushrooms. Tested a few mushrooms, you know to be sure of their sautéed perfection. Added a little seasoning, some marsala, and some chicken stock. The entire sauce came together in less than 10 minutes, and the pasta cooks in only 4 minutes! Perfect for a quick week night meal.
- 1 box of Ravino Mushroom & Fontina Ravioli
- 1 Tbsp olive oil
- 1 shallot - minced
- 1 clove of garlic - minced
- 8 ounces of white mushrooms - cleaned and sliced
- 1/4 cup marsala
- 1/2 cup chicken stock
- 3 springs of fresh thyme - leaves removed
- salt & pepper to taste
- freshly grated Parmesan
- Start a large pot of salted water for the pasta
- While the water comes to a boil, prep all of your ingredients for the sauce
- In a large skillet, heat the olive oil. Sweat the shallot & garlic until soft.
- Add the mushrooms. Cook until soft.
- Add the thyme, salt, and pepper.
- Pop the ravioli in the water to boil. They only take 4 minutes so watch them closely.
- Add the marsala to the mushrooms, and reduce.
- Add the chicken stock, and reduce.
- Remove the ravioli from the pot and plate into two bowls. Split the mushroom sauce over each portion. Garnish with freshly grated Parmesan.