MUSHROOM MARSALA TORTELLINI
A delicious pasta dish with cheese filled tortellini or ravioli and mushrooms coated in our savory Mushroom Marsala Sauce and finished with a sprinkle of Parmesan cheese. Garnish with fresh chopped parsley and you'll have a comforting entrée ready in under twenty minutes.
Prep Time: 10 minutes
Cook Time: 6 minutes
1 bottle Robert Rothschild Farm Mushroom Marsala Sauce
9 oz. Fresh tortellini or ravioli, variety of your choice
2 cups Mushrooms (button or portabella), sliced
2 Tbsp. Olive oil
3 - 4 Tbsp. Parmesan cheese, grated
Salt and pepper
Optional: Parsley, fresh, chopped
Boil water, add 1 tablespoon olive oil and cook pasta according to package directions. Heat 1 tablespoon olive oil in skillet on medium-high heat and add mushrooms. Season with salt and pepper and sauté for 1 - 2 minutes. Add Mushroom Marsala Sauce and reduce heat to low and cook for 2 minutes. Drain pasta and add to skillet. Toss to combine and garnish with Parmesan cheese and parsley, if desired.