Mushroom Ravioli

• 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

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.

frozen cheese ravioli, margarine, portabella mushrooms, shallots, marsala wine, thyme, fresh parsley, pepper, heavy cream

Taken from www.food.com/recipe/mushroom-ravioli-390873 (may not work)