Marsala Cream Sauce is the fall comfort food you need. It comes in hot with its velvety, rich cream sauce, savory caramelized onions, sweet dried cranberries and fresh thyme with butternut squash stuffed ravioli.
In a large skillet, melt the butter over medium-high heat. Add onions and salt. Reduce heat after 5 minutes. Cook 30-35 minutes, stirring occasionally.
Bring salted water to a boil in a large pot of water, cook the pasta for 3 to 4 minutes and drain.
Heat olive oil in a pan. Cook garlic until fragrant. Add the marsala wine and whisk in the flour. Once it thickens, add heavy cream, dried cranberries and caramelized onion.
Over low heat add the ravioli and simmer for 2 to 3 minutes. Turn off heat and sauté with sage or plate the pasta and garnish with the sage for a vibrant pop of color.