Italian - Marsala ravioli with mushrooms and spinach topped with honey pecan Recipe

Cuisine:

· 16 oz mini ravioli with spinach and cheese

· 16 oz white mushrooms, sliced

· 1/2 cup onions, finely chopped

· 1/2 cup red sweet peppers, finely chopped

· 1 cup fresh baby spinach, finely chopped

· 7 garlic cloves, sliced

· 1/4 cup Macadamia, coarse

· Half fresh stem of rosemary

· 3 fresh stems of Oreganos, finely chopped

· 1 tbsp paprika powder

· 1 tsp crushed peppers

· 1 cup Marsala wine

· 2 cup vegetable stocks

· 3 tbsp white flour

· 1/4 cup Virgin Olive oil

· 1/4 cup honey walnuts, crumbled

· Salt to your taste

In a large pan, add oil; stir fry garlic, Macadamia, onions, red peppers and mushrooms over medium heat until mushrooms are sauté.
Add Marsala wine, Oreganos, rosemary, paprika, and crushed peppers. Continuously stir for a minute.
Add ravioli and vegetable stock, simmer for couple minutes.
Sprinkle white flour evenly, continuously stir until the sauce is thickened.
Transfer half of ravioli with sauce on serving plate, top with half of spinach, walnuts, Parmesan cheese evenly.
Transfer the remaining portion of ravioli with sauce evenly.
Top the rest of spinach, walnuts and Parmesan in across the center of the serving plate.
Serve from the side of the plate to get ravioli, mushroom sauce, spinach, walnuts and cheese. Sprinkle with shredded Parmesan cheese. Enjoy!