Ravioli with Marsala and Mushroom Sauce

Ingredients:

• 1 lb Mushroom Ravioli
• 1 1/2 Tablespoons butter
• 8 ounces mushrooms, sliced
• 3 ounces shallots, diced (I used an onion)
• 1 cup Marsala wine
• 1 teaspoon thyme
• 2 teaspoons fresh parsley, chopped
• 1/4 teaspoon pepper
• 3/4 cup heavy cream

Directions:

1. Cook the ravioli according to package directions.
2. Melt the butter over medium heat in a skillet. Saute the mushrooms, then 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.
3. 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 ravioli.

*I used onion instead of shallots because it was what I had. They take a little longer to saute.

~recipe adapted from romanosathome.blogspot.com