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Servings: 4 Cook/Prep Time: 45 min (includes time for sides/dishing)
Cook the ravioli according to package directions.
Melt the margarine over medium heat in a skillet. Saute the mushrooms, then set aside. Add more margarine to the same skillet, if needed, and turn the heat down to medium-low. Add the shallots, cover, and cook for 5 minutes.
Add the Marsala wine, thyme, parsley, and pepper. Stir until the liquid is reduced to 2-3 tablespoons.
Add the cream and stir constantly until reduced by half.
Stir the mushrooms into the sauce, then spoon onto the ravioli.