Best Creamy Marsala Wine Sauce over Mushroom Ravioli

Ingredients:
1 lb portabella mushroom ravioli (about 12 per box)
1  1/3 C marsala wine
1  1/3 C heavy cream
1/8 C 2% low fat milk
1 T olive oil

3 C sliced mushrooms
1/8 C diced onion
salt and pepper

Directions:
1. Fill a large pot with 4 qt of water. Set the burner to high and boil.  Add frozen ravioli to boiling water for 6-8 mins.  Stir occasionally.  The ravioli are done when they float to the top of water

2.  At the same time you are boiling the water, heat a large skillet with the olive oil.  Add onions and mushrooms and saute until tender, about 3 mins.  Add the Marsala wine and bring to a boil

3.  Boil 2-4 mins adding salt and pepper to taste. Stir in cream and milk and simmer for 5 mins until heated.

4.  Serve in a recessed pasta plate. Pour a generous amount of creamy marsala wine sauce mixture over 3-4 ravioli and serve hot.