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Mushroom Jack Marsala Ravioli Sauce with Extra Melt Monterey Jack Cheese Sauce

Yield: 4 1/2 cups pasta with sauce | Serving Size: about 1 cup

Mushroom Jack Marsala Ravioli Sauce

Ingredients

  • 2 bulbs | Black garlic, minced
  • 1 1/2 teaspoons | Fresh thyme leaves, chopped
  • 4 ounces (1/2 cup) | Marsala wine
  • 8 ounces (1 cup) | Vegetable stock
  • 1 pound | Prepared or homemade ravioli
  • 2.5 ounces (1/4 cup) | Land O Lakes® Extra Melt® Monterey Jack Cheese Sauce
  •  
  • Garnish | Fresh thyme
  • Garnish | Shredded Parmesan cheese

Preparation

STEP 1

Combine 4 ounces mushrooms, oil, salt and pepper in medium bowl; toss to coat. Roast at 400°F for 20 minutes or until browned and cooked through.

STEP 2

Combine roasted mushrooms and 1 pound Extra Melt Monterey Jack Cheese Sauce; blend until smooth. Transfer to piping bag; set aside.

STEP 3

Melt butter in large sauté pan with lid over medium heat; add shallots, 8 ounces mushrooms, black garlic and 1 1/2 teaspoons thyme. Cook 8 minutes or until mushrooms start to brown.

STEP 4

Deglaze pan with Marsala wine; stir in stock. Bring to a gentle boil. Add ravioli in single layer; cover. Reduce heat; gently simmer 5 minutes. Turn ravioli over; simmer, uncovered, 5 minutes or until ravioli is al dente and sauce is reduced. Stir in 2.5 ounces Extra Melt Monterey Jack Cheese Sauce; simmer 2 minutes. Season with salt and pepper.

STEP 5

To serve, plate ravioli topped with drizzle of mushroom sauce. Garnish with thyme and Parmesan cheese, as desired.


Nutritional Information

  • Serving Sizeabout 1 cup
  • Calories750 calories
  • Fat 41 grams
  • Sat. Fat 22 grams
  • Trans Fat 1 grams
  • Cholesterol 132 milligrams
  • Sodium 2145 milligrams
  • Carbohydrates 60 grams
  • Dietary Fiber 3 grams
  • Sugars 7 grams
  • Protein 28 grams
  • Vitamin A 116 IU
  • Vitamin C 1 milligrams
  • Calcium 503 milligrams
  • Iron .38 milligrams

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