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Simple Ravioli Marsala with Mushrooms and Peas

Juicy mushrooms and sweet peas, served on easy ravioli in a buttery Marsala sauce.
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Prep Time 5 mins
Cook Time 15 mins
Course Main Course
Cuisine Italian
Servings 5 people
Calories 402 kcal


  • 2 Tbsp unsalted butter
  • 8 oz sliced white button mushrooms
  • ½ cup Marsala wine
  • ½ cup peas thawed if frozen
  • 1 Tbsp fresh oregano leaves
  • 2 9 oz packages fresh ravioli from the grocer's refrigerator section
  • extra virgin olive oil for drizzling


  • Bring a large pot of water to a boil.
  • Meanwhile, heat a large nonstick pan on high heat. Add the butter and mushrooms, and saute, tossing occasionally, until mushrooms are well browned. Add the wine and deglaze the pan using a wooden spoon to scrape up the browned bits. Reduce the wine just a bit to cook off the alcohol. Remove from the heat.
  • Cook the ravioli according to package directions. Add to the mushrooms and Marsala. Add the peas, oregano, and a pinch of salt. Serve immediately, drizzled with olive oil. Yields 4 servings.


I used a chicken marsala ravioli, but a vegetarian option like mushroom ravioli would work just as well


Calories: 402kcal (20%)

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

Keyword date-night dinner, ravioli marsala, valentine's dinner
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