Mushroom Ravioli With Basil Marsala Cream Sauce Recipe
feeds 6 - 7
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Ingredients
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Ravioli
Basil Marsala Cream Sauce
Method
Ravioli Preparation
- 1
Make the Pasta Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center, add eggs and olive oil, and mix together until a dough forms.
- 2
Knead the Dough
Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth. Cover with plastic wrap and let it rest for 30 minutes.
- 3
- 4
Roll Out the Dough
Divide the rested dough into four pieces. Roll out one piece at a time to about 1/16 inch thickness using a pasta machine or rolling pin.
- 5
Assemble the Ravioli
Cut the rolled dough into squares or circles. Place a teaspoon of the filling in the center of half of the squares/circles. Moisten the edges with water, top with another square/circle, and press to seal. Repeat with remaining dough and filling.
Basil Marsala Cream Sauce Preparation
- 6
- 7
Add Marsala Wine
Pour in the Marsala wine and let it simmer for about 5 minutes until reduced by half.
- 8
Stir in Heavy Cream
Lower the heat and add the heavy cream to the sauce, stirring continuously until well combined. Let the mixture simmer for another 5 minutes.
- 9
Finish with Basil
Stir in the fresh basil, salt, and black pepper to taste. Remove from heat and set aside.
Cooking and Serving
- 10
Cook the Ravioli
Bring a large pot of salted water to a boil. Gently add the ravioli and cook for about 3-4 minutes or until they float to the surface.
- 11
Serve
Using a slotted spoon, transfer the cooked ravioli to a serving platter. Spoon the Basil Marsala Cream Sauce over the ravioli and garnish with additional fresh basil and Parmesan cheese if desired.