WILD MUSHROOM AND MARSALA SAUCE
- 2 tablespoons pure olive oil, plus more as needed
- 10 ounces cremini mushrooms, thickly sliced
- 10 ounces shiitake mushrooms, stems removed,¬†caps thickly sliced
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 tablespoons tomato paste
- ¬Ĺ cup dry Marsala
- 1¬ľ cups beef or chicken stock, preferably¬†homemade, or use canned low-sodium broth
- ¬ľ cup heavy cream
- 1 teaspoon chopped fresh rosemary, plus more for¬†garnish
- 1¬ľ teaspoons cornstarch
- Salt and freshly ground black pepper
- Two 13-ounce packages large cheese ravioli (24¬†ravioli)
- Freshly grated Parmesan, for serving
Marsala, originally a fortified wine from Sicily, is¬†similar to sherry. Bakers use sweet Marsala to make¬†tiramis√Ļ and other Italian-style desserts. For savory¬†dishes, such as this one, or the ubiquitous Chicken¬†Marsala you find on many Italian-American menus,¬†it is better to use dry Marsala, which has a less¬†cloying flavor. Madeira or a dry sherry is a good¬†substitute.
- To make the mushroom sauce, heat the oil in a¬†large skillet over medium-high heat. In batches,¬†add the mushrooms and cook, stirring¬†occasionally, adding more oil as needed, until they¬†give off their juices and begin to brown, about 5¬†minutes. Transfer to a bowl.
- Add the butter to the skillet and heat. Add the¬†onion and cook, stirring often, until softened, about¬†3 minutes. Stir in the garlic and cook until it gives¬†off its fragrance, about 1 minute. Dissolve the¬†tomato paste in the Marsala and stir into the skillet.¬†Increase the heat to high and boil the wine until it is¬†reduced by half, about 1 minute.
- Combine the stock, cream, and rosemary in a¬†small bowl. Sprinkle in the cornstarch and stir to¬†dissolve. Return the mushrooms to the skillet and¬†pour in the stock mixture. Bring to a boil and¬†reduce the heat to low. Simmer for 5 minutes to¬†blend the flavors. Season with salt and pepper to¬†taste. (The sauce can be made to this point up to 2¬†hours ahead. Reheat before continuing.)
- Meanwhile, bring a large pot of salted water to a¬†boil. Add the ravioli and cook, stirring occasionally,¬†according to the package directions, until tender.¬†Drain well. Return to the pot, add the sauce, and¬†stir gently.
- Spoon the ravioli into soup bowls and garnish¬†with a sprinkle of rosemary. Serve hot, with the¬†Parmesan on the side.