mushroom ravioli with marsala sauce & greens

by Rachel McCarthy
mushroom-ravioli-marsala-sauce

Happy Tuesday! I’ve been all about the quick weeknight meals lately. Don’t get me wrong, I always love quick dinners, but with our hectic schedule last week, it was definitely needed! {In case you missed yesterday’s post about that, you can read it here} And although our crazy week is over, yesterday was a recovery day and I had no desire to be in the kitchen making a complicated dinner after work!


I find that quick dinners are easier in the summertime — you can easily throw something on the grill or mix a salad together, but in the fall, it becomes more challenging. And with fall weather just around the corner, it’s time to start planning some quick meals. Yesterday in DC, it was cold! It actually didn’t make it out of the 60s which is pretty chilly for us for this time of the year. Naturally, when it’s cold, I always start craving comfort food. And what says comfort food more than pasta?!

For those of you who have been following along for awhile now, you may know about my obsession with Wegmans. Each season, Wegmans mails a magazine with the latest products, recipes and in-store events. I probably get way too excited for mail day! We just received our fall guide last week and while browsing, I saw these mushroom ravioli. The recipe that Wegmans provided was centered around a quick meal as well, but they used a store-bought sauce. I’m all for shortcuts, but I wanted to make my own sauce for a fresher, more healthy alternative. If you did decided to purchase the store-bought sauce, I definitely think this could be considered a 10 minute meal! {As a side note, I also bought the Eggplant Parmesan Ravioli. We had the ravioli with just a little olive oil and Parmesan cheese the other night and it was AMAZING!}

For those of you who do not have a Wegmans close by or cannot find the mushroom ravioli, you could easily substitute it for cheese or spinach ravioli. This quick and delicious pasta will be a go-to meal for the cooler months and it definitely satisfied the craving for a quick comfort food!

mushroom-ravioli-marsala-sauce

Mushroom Ravioli with Marsala Sauce & Greens


{what you will need: Marsala Sauce}

2 tablespoons olive oil
1 small yellow onion, chopped
1 garlic clove, minced
8 ounces mushrooms {I used baby bella}
3 tablespoons flour
1/2 cup Marsala wine
1 1/2 cup beef broth {I used low sodium}
Salt and pepper, to taste



{what you will need: ravioli}

2 {9 ounce} packages mushroom ravioli 
{I used this but could easily substitute cheese ravioli}
5 ounces greens {kale, chard & spinach}
1 1/2 cups Marsala Sauce
Parmesan cheese, for garnish
Pepper, to taste

{directions}
Begin by preparing the Marsala Sauce. In a large saute pan, heat olive oil over medium heat. Add the onion, garlic and mushrooms. Saute until the mushrooms are tender, about 10 minutes. Add the flour and cook for about 1 minute. Add the Marsala wine to deglaze the pan. Stir in the beef stock and allow to cook until the mixture becomes thick. Season with salt and pepper, if needed, and turn the temperature down to low. About 3 minutes before you are ready to serve, add the greens to the sauce and stir to combine {you want the greens to be just wilted}. Cook the ravioli according to package directions.  Top the cooked ravioli with the Marsala and greens sauce and garnish with Parmesan cheese and black pepper, if desired. 


Happy comfort food cooking and thanks for stopping by!

13 thoughts on “mushroom ravioli with marsala sauce & greens”

  2. I am with you Rachel, quick meals just put our life sometimes even if we do love to be in the kitchen! This sounds amazing, my husband and I are such mushroom and ravioli fans anyway so this is absolutely perfect for us! I feel like I need to have it tonight, Ha ha ha! Happy Tuesday

  11. This looks delicious! And thanks for the heads up about eggplant parmesan ravioli – I don't eat a lot of pasta but I definitely NEED to try that. As for quick and easy meals – I actually find fall to be even easier than summer. A big batch of chili and soup each week do the trick for a couple of cook-free nights. I'm excited to break out my soup pot next week.

  12. This looks delicious! And thanks for the heads up about eggplant parmesan ravioli – I don't eat a lot of pasta but I definitely NEED to try that. As for quick and easy meals – I actually find fall to be even easier than summer. A big batch of chili and soup each week do the trick for a couple of cook-free nights. I'm excited to break out my soup pot next week.

Comments are closed.