Mushroom marsala with ravioli

Sweat the small diced onions and minced garlic with a strong pinch of salt in a Dutch oven over medium about five minutes, until soft and clear with no caramelization.

Add the diced mushrooms and another pinch of salt and sweat about five minutes until they have given up their liquid.

Add the chopped fresh thyme and keep sweating 6 to 7 minutes over medium, until the mushrooms have shrunk by half and there is a little browning.

Deglaze with the Marsala, scraping up the fond, and cook it down until au sec.

Add the heavy cream and a small splash of water, bring to a simmer and cook down five minutes to a nappe consistency.

Cook the frozen raviolis about four minutes, lift them out and drop them into the sauce.

Bring to a bare simmer and stir to bathe the pasta, then serve showered with Parmesan and topped with a little more mushroom and sauce.