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Mushroom RavioliSpring Onion Peas Garlic Cream

Celentano Portobello Mushroom Ravioli with Spring Onion, Peas, and Garlic Cream Sauce

  • Serves: 4
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Ingredients

  • 1 lb. Celentano Portobello Mushroom Ravioli
  • 1 lb. Cremini Mushrooms, washed and quartered
  • 2 each Green Onions, thinly sliced
  • 1 Cup Frozen Peas
  • 2 sprigs Fresh Thyme, stems removed and finely chopped
  • 1 Cup Chicken Stock
  • ½ Cup Marsala Wine
  • 1-pint Heavy Cream
  • 1 Cup Parmesan Cheese, grated
  • 2 Tablespoons Fresh Parsley, finely chopped
  • Salt and black pepper, to taste

Directions

Bring a large pot of slightly salted water to a boil. Cook ravioli in the boiling water for 8-10 minutes, or until done. Drain and set aside.

In a large sauté pan, sauté the mushrooms in the olive oil, add the onions, thyme and cook a few minutes more. Deglaze with marsala wine, add chicken stock, and bring to a boil. Add cream bring back to a boil, reduce heat, season with salt and black pepper.

Add the cooked ravioli stir to combine, add in the peas and parmesan cheese, toss to combine all ingredients.

Divide among serving plates and serve immediately.

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