Macaroni Grill Mushroom Ravioli Recipe

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If you enjoy pasta dishes as much as I do, you’ll want to save these recipes for your weekly meal planning: One Pot Chicken Parmesan Pasta, One Pot Creamy Tuscan Garlic Spaghetti, and One Pot Creamy Pesto Chicken Pasta. One bite of Ravioli with Mushroom Cream Sauce and you’ll never want your ravioli any other way.

We’ve seen this with other foods, right? Kale, cauliflower, and salmon have all had their moments, in addition to just about every other superfood/trending food out there. Did you know that mushrooms were a top-trending food last year? No, it’s true!

But now, the humble mushroom is in the spotlight! I’m so excited about that because I adore mushrooms, but I know people have strong feelings about them, much like cilantro. My son likes them raw but not cooked, which I find odd. My husband detests them. The girls avoid them if they can see them but eat them just fine if they aren’t aware they are present.

Nevertheless, I continue to prepare meals that include mushrooms because, sometimes, you just have to satisfy your own desires. Plus, doing so means that more of the people’s leftover mushrooms will be for me.

Homemade Ravioli with Wild Mushroom Sauce with Anne Burrell | Worst Cooks in America | Food Network

Mushroom Ravioli 🔗

My attempt at making a copycat of Macaroni Grill’s delicious Mushroom Ravioli. Be forewarned, it is very rich.

Prep: 10min

Total: 30min

Nutrition Facts: calories 466.2, Fat 21, Saturated Fat 11.2, Cholesterol 61.1, Sodium 89.7, Carbohydrate 15.3, Fiber 0.8, Sugar 3.8, Protein 2.9

Ingredients:

  • 1 lb frozen cheese ravioli
  • 1 1/2 tablespoons margarine
  • 8 ounces portabella 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

Instruction:

  1. Cook the ravioli according to package directions.
  2. Melt the margarine over medium heat in a skillet. Saute the mushrooms, then set aside.
  3. 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.
  4. Add the Marsala wine, thyme, parsley, and pepper. Stir until the liquid is reduced to 2-3 tablespoons.
  5. Add the cream and stir constantly until reduced by half.
  6. Stir the mushrooms into the sauce, then spoon onto the ravioli.

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