Marsala Cream Sauce is the fall comfort food you didn’t know you needed. It’s coming in hot with it’s velvety, rich cream sauce, savory caramelized onions, sweet dried cranberries and fresh thyme ready to party with butternut squash stuffed ravioli.
Fall food life is a good life.
This one time, I auditioned for a reality cooking show. With this pasta. That I made in a hotel room. (Please, don’t let that stop you from reading more.)
Spoiler alert: I didn’t get cast. But don’t let my poor performance of making myself interesting sell this Marsala Cream Sauce short.
IT IS SHOW WORTHY.
It deserves a show all by itself, but I’m think more like late night talk show where it interviews other fall comfort foods versus reality cooking show.
Top 3 reasons you should make this dish:
- It’s butternut squash ravioli, therefore it involves a vegetable.
- Marsala cream sauce is everything you never knew you needed. Sweet, savory, rich, epic.
- The caramelized onions and dried cranberries might induce mind blowing. Taste with caution.
Ridiculously Delicious Marsala Cream Sauce
It’s creamy, a little sweet, the right amount of savory and using a teeny bit of flour is going to make it the perfect thickness.
Marsala wine can easily be found in the grocery store. Cooking with it adds subtle sweetness from a natural caramelized flavor and rich, nuttiness.
Just to up the ante, you’re going to make this sauce epic by adding caramelized onions and dried cranberries. Caramelized onions are the perfect salty and buttery goodness to balance the natural sweetness going on in here.
Toss that all up with butternut squash ravioli and you’ve got a winner on a plate.
If you’re not up for making butternut ravioli from scratch – because hey, life is busy – it’s pretty easy to find this pasta at in the frozen section of your grocery store. If they don’t have it there, an Italian style market will definitely have it. And if that’s not available, there’s always your trusty Trader Joe’s.
And if you can’t find butternut ravioli?? Put this sauce on pretty much anything. Chicken. Your favorite pasta shape. Over asparagus. Dip bread into it (I won’t judge). It’s all going to be a win for your belly!
Marsala Cream Sauce with Butternut Ravioli
- 2 tablespoon extra virgin olive oil divided
- 1 tablespoon unsalted butter
- 1 vadalia or 2 small yellow onions cut in half-moon sliced
- 1 teaspoon kosher salt
- 1 clove garlic minced
- ¼ cup marsala wine
- 1 teaspoon all purpose flour
- ¾ cup heavy cream
- 3 tablespoons dried cranberries
- optional: 3 sage leaves thinly cut
- fresh ground black pepper to taste
- 8.8- ounce package butternut squash ravioli we like the Trader Joe's brand
- Make the onions: In a large skillet, melt the butter with 1 tablespoon olive oil over medium-high heat. Add the onions to the pan and sprinkle with salt. Reduce heat to low after 5 minutes. Cook 30-35 minutes, stirring occasionally. Onions should be a dark brown, amber color.
- Cook the pasta: Bring salted water to a boil in a large pot of water, cook for 3 to 4 minutes and drain.
- Build the sauce: Heat the remaining 1 tablespoon of olive oil in a medium sauté pan over medium-high heat. Cook the garlic until fragrant and just slightly browned. Add the marsala wine and whisk in the flour. Once the sauce starts to thicken, about 1 minute, add heavy cream, dried cranberries and caramelized onion. Over low heat add the ravioli and simmer for 2 to 3 minutes until the sauce is thick and pasta is well coated.
- Make it pretty: Turn off heat and sauté with sage or plate the pasta and garnish with the sage for a vibrant pop of color.
- If serving this as an entree, this recipe will serve two. If serving it as a side dish, this recipe will yield 4 servings. Nutrition facts below are based on a 2 serving yield.