Marsala and Thyme Sauce
Ingredients
Preparation
Heat olive oil in a sauté pan over medium heat. Add the garlic and cook for one minute until fragrant. Add the wine to the pan with the garlic and season with thyme, salt, and pepper. Let it reduce over medium heat for 20 minutes.
On low heat, melt and whisk in the butter, one tablespoon at a time, into the wine reduction. Allow the sauce to continue reducing while the ravioli cook.
Boil Borgatti’s Porcini Ravioli for 6–8 minutes. Remove from the water and add to the pan with the sauce. Gently toss to coat. Serve.
Indulge in the earthy richness of Borgatti’s Porcini Ravioli paired with a luxurious Marsala wine and thyme sauce. This dish is the perfect celebration of fall, capturing the deep, comforting flavors that define the season. Our handcrafted porcini-stuffed ravioli brings a savory, mushroom-forward bite, beautifully complemented by the sweetness of Marsala wine and the aromatic warmth of thyme.
This recipe is perfect for cozy autumn dinners when you want to savor the seasonal flavors with elegance. Serve it up on a crisp evening, paired with a glass of your favorite red wine or a hearty fall ale.
Barbara is a self-taught foodie. From a young age, being in the kitchen has always been fascinating to her. Developing recipes using all of Borgatti’s pasta products is a dream job come true.
