Macaroni Grill Copycat Recipe
1 lb frozen cheese ravioli
1 1/2 tablespoons margarine
8 ounces portobella mushrooms, sliced
3 ounces shallots, diced
1 cup Marsala wine
1 teaspoon fresh thyme
2 teaspoons fresh parsley, chopped
1/4 teaspoon pepper
3/4 cup heavy cream
Cook the ravioli according to package directions.
Melt the margarine over medium heat in a skillet. Saute the mushrooms, then set aside. Add more margarine 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 ravioli.