Mushroom Ravioli

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

• Ready In: 30 mins
• Serves: 4

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

Directions

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.