Marsala Cream Sauce with Butternut Ravioli

Marsala Cream Sauce with Butternut Ravioli

Ultimate fall comfort food! Tender butternut squash ravioli cloaked in rich marsala cream sauce with caramelized onions, dried cranberries and fresh sage.

Course Pasta

Cuisine Italian

Keyword cooking with marsala wine, fall comfort food, fall pasta dishes, marsala cream sauce

Prep Time 40

Cook Time 10

Total Time 50

Servings to 4 servings

Calories 1042kcal

Author Lauren

Ingredients

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

Instructions

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.

Notes

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.

Nutrition