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Ravioli Marsala

Cook Time 10 minutes
Total Time 15 minutes
Servings 2


  • 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


  1. Start a large pot of salted water for the pasta
  2. While the water comes to a boil, prep all of your ingredients for the sauce
  3. In a large skillet, heat the olive oil. Sweat the shallot & garlic until soft.
  4. Add the mushrooms. Cook until soft.
  5. Add the thyme, salt, and pepper.
  6. Pop the ravioli in the water to boil. They only take 4 minutes so watch them closely.
  7. Add the marsala to the mushrooms, and reduce.
  8. Add the chicken stock, and reduce.
  9. Remove the ravioli from the pot and plate into two bowls. Split the mushroom sauce over each portion. Garnish with freshly grated Parmesan.