Ravioli in Creamy Marsala Wine sauce.

Ravioli in Creamy Marsala Wine sauce.
Category: Italian Vegetarian

Time: 30 minutes

Serves: 4

Ingredients:

Semi frozen ravioli (4 cheese/mushroom/spinach) - 1 Pack
Shallots -2 medium
Bay leaf -1
Red Chillies - 2 small
Black Pepper - 1 pinch crushed and 2 corns

Garlic- 4 medium to large cloves

Thyme - a pinch


Italian seasoning - a pinch


Dried basil leaves - a pinch
Olive oil -1Tbsp
Red cooking wine - 3/4 cup
Marsala wine - 1/4 cup
Light whipped cream. 1/4 cup


Recipe:

Boil ravioli directed on the pouch. Strain and keep aside. In a shallow pan heat 1 tbsp olive oil. Add bay leaf, pepper corns, crushed red chillies, and finely chopped shallots and garlic. Saute for 7-8 muntes, till shallots are soft. Add a mixture of 3/4 cup red cooking wine and1/4 cup marsala wine (you can add more if you like a stronger sauce) Cook on low flame till sauce starts to boil and thicken. Sprinkle Italian seasoning, thyme and basil. Let cook on low flame for 2-3 minutes. Add salt to taste and a pinch of crushed black pepper. Add sweet cream as you desire. More the cream, richer the sauce. Let boil for 2 minutes. Add boiled strained ravioli and cook for 2-3 minutes before serving. Garnish with shredded Parmesan Cheese.

Note:
Boil the ravioli alongside the sauce so ravioli is hot when the sauce is ready.

Serving suggestion:
Best served by itself, with garlic bread or Bruschhetta. This sauce can be used with the stuffed Tilapia recipe posted here.