Butternut Squash Ravioli with Porcini Mushroom Sauce

Ingredients

• 1 1/2 ounces dried porcini mushrooms
• 1 cup warm water
• 2 tablespoons olive oil
• 1 cup chopped onion
• 2 garlic cloves, minced
• 1/2 cup dry Marsala wine or a sweet red wine
• 1/2 cup dry white wine
• 1 teaspoon minced fresh rosemary
• 1 cup chicken stock or canned low-salt chicken broth
• 1 cup beef stock or canned beef broth
• 1 tablespoon butter, room temperature
• 1 tablespoon all purpose flour
• 1 package butternut squash ravioli

Directions

1. Combine porcini mushrooms and 1 cup warm water in small bowl. Let stand until mushrooms soften, about 30 minutes. Remove mushrooms from liquid, squeezing excess liquid from mushrooms back into bowl; reserve liquid. Place mushrooms in another small bowl.
2. Heat oil in heavy large saucepan over medium-high heat. Add onion and garlic; sauté until onion browns, about 15 minutes. Add Marsala and white wine. Increase heat; boil until most liquid evaporates, about 7 minutes. Add rosemary, mushrooms and both stocks. Pour in reserved mushroom liquid, leaving any sediment behind. Boil until liquid mixture is reduced to 2 cups, about 15 minutes.
3. Mix butter and flour in small bowl to blend; whisk into mushroom mixture. Simmer until sauce thickens, about 2 minutes. Season with salt and pepper.
4. Prepare ravioli according to package directions and then toss with the porcini sauce. Let the ravioli sit in the sauce for five minutes before serving to incorporate. Sprinkle with fresh parsley.

**Note: This sauce is amazing on many things like chicken, beef, or pork.