Inside Bambino's

Now the main course

A kind regular suggested the portobello ravioli for my entree. Eight ravioli, stuffed with with bits of portobello mushroom and sweetened caramelized onions, arrived quickly and swimming in a shallow pool of cream sauce with sauteed spinach. The cream sauce was thinned with Marsala wine and slightly reduced, which gave it a moderately sweet taste. Paired with the sugary onions, it was all a little too much for my taste. You could definitely detect the wine in the sauce, which was a nice touch. There was a balance of savory and sweet, but I guess I was expecting it to be more on the savory side.