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

Fresh Pasta con Vodka Sauce

Prep time: 30 minutes
Cook time: 45 minutes
Serves: 4-6

Pasta Ingredients:

• 4 cups semolina durum flour
• 6 eggs
• 2 tsp olive oil

Sauce Ingredients:

• 1/4 cup olive oil
• 1 chopped onion
• 1 cup vodka
• 3 1/2 cups marinara sauce
• Oregano
• salt & pepper
• 1 cup half-and-half
• Basil leaves, for garnish

Pasta Directions:

1. Put the flour in a large mixing bowl. Beat the eggs and oil together and mix it into the flour. The dough should be firm enough to handle and not sticky. Adjust the consistency with additional flour or a few drops of water, knead dough 5 minutes. Roll into ball and cover with kitchen towel. Let rest 10 to 15 minutes. Make noodles.

Sauce Directions:

1. In a large skillet, heat the olive oil over medium heat. Add onions and saute until transparent. Add 1 cup vodka and reduce by half, add marinara sauce. Let simmer and reduce. Season with oregano and salt & pepper.
2. Cook pasta in salted water. Add cream to sauce and allow it to heat through for a couple minutes while pasta cooks. Drain pasta and toss with sauce. 

*You don't have to make your own pasta to make this recipe. Just follow sauce directions and use store bought noodles. I recommend a thicker noodle if possible.

~Recipe via Corrado Savarino at Savarino's Cucina in Nashville, TN