Chicken Ravioli in Mushroom Marsala Cream

I love to experiment in the kitchen. Sometimes I imagine a dish and the way I would like it to taste and then set out to make it. My Mom always said the best cooks are fearless in the kitchen. I made this for dinner tonight and it turned out... just the way I imagined. So elegant and yet so easy to make. Especially when you start off with a good quality frozen Ravioli. 

Chicken Ravioli in Mushroom Marsala Cream 

1 bag or box of frozen chicken ravioli ( I use Buitoni)
1 lb. baby bella mushrooms
1 1/3 cups Marsala wine
1 small onion, minced
1 garlic clove, minced
1 1/3 cups heavy cream
1 tablespoon olive oil
2 cups sliced Portabella mushrooms
salt and pepper

Fill a large pot with about 4 quarts of water. Set the burner to high. When water begins boiling, add the frozen ravioli to and boil for 6-8 minutes. The ravioli are done when they float to the top of the water. 

While cooking your pasta, make your sauce. In a large skillet, over medium heat, saute onion, garlic and mushroom in olive oil until tender, about 3 minutes. Next, add the Marsala wine and bring to a full boil for about 2-4 minutes. Slowly stir in heavy cream and simmer for 5 minutes until heated. If sauce is thicker than you'd like, add a little milk until you thin it out the way you want it. 

Drain ravioli very carefully with a slotted spoon onto plate or bowl. Spoon mushroom Marsala sauce over ravioli and serve. Enjoy! 

NOTE: I used Buitoni frozen Chicken Marsala Ravioli for this recipe. You could also try Buitoni Cheese Ravioli or their Wild Mushroom Agnolotti, which would be just perfect fro this dish. If you're feeling real ambitious and have the time, make your own ravioli from scratch! 

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