Mushroom Marsala Ravioli

In my effort to prepare for our upcoming guests at the end of the month, I have been enjoying hitting all the vintage stores in our area.  We have some of the most unique boutiques I've ever seen.  I love taking an hour and just perusing through all their aisles and corners finding little treasures.

One of my latest finds that now hangs at our garage door,
to give us a little reminder as we leave and start our
day each morning.

If you follow this blog you know that my husband is a huge fan of Chicken Marsala and Chicken Piccata.  A few weeks ago he came home and mentioned that he tried out a new place for lunch with one of his friends and had the "most unbelievable ravioli dish".  Coming from him that says a lot!  He said it was a sausage and mushroom ravioli with Marsala sauce.   Well, that did sound quite good, so I thought "I can make that, how hard can it be", right?  I did some research and really couldn't find a complete recipe for it...so, I have taken a little of this one and a little of that one and have now found yet another little treasure.  This dish was unbelievable!!!! Incredible complex flavors, but not a complex meal to make.

Mushroom Marsala Ravioli

9 ounce package, Buitoni Mushroom Agnolotti

9 ounce package, Buitoni Spicy Beef and Sausage Ravioli

(if you cannot find these Buitoni flavors in your area, you can substitute with another brand in the refrigerated deli case or you may find something similar in the frozen ravioli area also)

1-1/2 Tbl. butter

8 ounces baby bella mushrooms, sliced

3 ounces shallots, diced

1 cup Marsala wine

1 tsp fresh thyme

2 tsp fresh parsley, chopped

1/4 tsp pepper

3/4 cup heavy cream

Cook both the ravioli according to package directions.

While ravioli is cooking, melt the butter over medium heat in a skillet.  Saute the mushrooms, then remove from pan and set aside.  Add more butter to the same skillet, if needed and turn the heat down to medium-low.  Add the shallots, cover and cook for 5 minutes.

Add the Marsala wine, thyme, parsley, and pepper.  Stir until the liquid is reduced to 2-3 tablespoons.  Add the cream and stir constantly until reduced by half.  Stir the mushrooms into the sauce, then spoon onto the cooked ravioli.  Finish with freshly grated Parmesan cheese.

One Year Ago: Garlic Chicken Skewers

Two Years Ago: The Flavornator

Weeknight Ravioli Bake For A Very Special Week

Today was a very special day.  One that has been in the waiting for many years.  After three years, three states and three orthodontists, our twins got their braces off today.  Hallelujah!!!!!!!  They have waited a very long time for these perfectly straight pearly whites that they have tonight.

If my teens didn't check themselves out enough in the mirror before, they are having a lot of fun doing it everywhere they turn now.  I think they are just in shock though, not remembering what their teeth looked like before all the metal, wiring, banding and rubber bands.

After a morning and afternoon full of orthodontist and dental appointments, their teeth had a once over (or two) today.  So tonight I made the easiest dish ever and our new favorite ravioli ensemble.

First layer of ravioli, cheese and sauce.

Second layer....do it all over again.

Ready for the oven.

Finished product with garlic croissants and pinot noir.

Weeknight Ravioli Bake
Courtesy of Kraft Recipes

(1) 24 oz. Jar of  Spaghetti or Marinara Sauce
(1) Can (14 oz.) Diced Tomatoes, Undrained
(2) Packages (1 lb. each) Your Favorite Frozen Ravioli
(1) Package (8 oz.) KRAFT Shredded Italian Five Cheese or Mozzarella Cheese
1/2 Cup Freshly Grated Parmesan Cheese

Heat oven to 400 degrees.

Spray 13x9 baking dish with non-stick spray.

Mix spaghetti sauce, tomatoes;  spoon 1 cup into bottom of baking dish.

Layer half the ravioli and 1 cup shredded cheese over sauce. Top with remaining ravioli and sauce.  Sprinkle with remaining shredded cheese;  cover.

Hint:  To keep the foil from sticking to the sauce and cheese, spray the underside of foil with non-stick spray.

Bake 45 minutes or until heated through, (uncovering after 30 minutes and add the parmesan for the last 15 minutes).  Let stand 10 minutes.

Tonight we toasted our girls' new smiles with Mark West Pinot Noir.  Cheers!