Chicken Marsala Ravioli

By zhanghengshuo

4 Person

50 Minutes

0 Calories

Yum! Love freezing ravioli for future meals. The filling for the ravioli isn’t pureed to a smooth consistency though, it just needs to be insanely finely minced so it can fit inside the pasta. This Chicken Marsala recipe always makes me wipe the plate clean. This is the idea for Marsala ravioli! Try it!

Ingredients

Marsala Mushroom Sauce

1 1/4 cups chicken broth
1/3 cup Marsala wine
1 1/2 tsp. flour
1 shallot, minced
8 oz. cremini mushrooms, sliced
2 tbsp. olive oil, divided use

Chicken Marsala Ravioli

2 packets wonton wrappers
1/4 cup heavy cream
1 egg
2 tbsp. grated Parmesan cheese, divided use
2 tbsp. bread crumbs
fresh parsley, chopped
4 bay leaves
4 slices prosciutto, chopped
1/4 cup Marsala wine
1 clove garlic, chopped
1 shallot, chopped
3/4 pound chicken breast, cubed
4 tbsp. olive oil, divided use

Method

01

Heat olive oil in a nonstick skillet over medium-high heat. Saute chicken until golden on both sides and fully cooked. Add the shallot and garlic and cook a minute.
02

Deglaze the pan with the wine, bring to a quick bubble and add the prosciutto, bay leaves, and parsley. Allow Marsala to reduce a little and thicken. Stir in the bread crumbs, 1 tbsp Parmesan, and 1 tbsp olive oil.
03

Remove the bay leaves and transfer filling mixture to a food processor. Add the egg, cream, and the remaining Parmesan and olive oil. Pulse until the filling comes together. Season to taste with Salt and Peper. Chill.
04

Assemble ravioli: place a small spoonful of the filling in the center of a wonton wrapper. Wet the edges and fold them into a triangle.
05

Cook ravioli in boiling salted water 2 minutes, until they float and the wonton is translucent.
06

Heat 1 tbsp olive oil in a medium skillet over medium-high heat. Saute the mushrooms for 5 minutes, stirring often. Add the shallot, season with salt, and cook 2 more minutes.
07

Reduce the heat to medium and whisk in the flour and remaining oil to form a paste. Stir in the wine until smooth. Add the broth and simmer 5-10 minutes.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Marsala Recipes

Chicken Marsala Ravioli

4.1

( By zhanghengshuo )

01 Information

Grade easy
Serving 4 servings
Prep Time 20 Mins
Cook Time 30 Mins
Total Time 50 Mins

02 Ingredients

Marsala Mushroom Sauce

1 1/4 cups chicken broth

1/3 cup Marsala wine

1 1/2 tsp. flour

1 shallot, minced

8 oz. cremini mushrooms, sliced

2 tbsp. olive oil, divided use

Chicken Marsala Ravioli

2 packets wonton wrappers

1/4 cup heavy cream

1 egg

2 tbsp. grated Parmesan cheese, divided use

2 tbsp. bread crumbs

fresh parsley, chopped

4 bay leaves

4 slices prosciutto, chopped

1/4 cup Marsala wine

1 clove garlic, chopped

1 shallot, chopped

3/4 pound chicken breast, cubed

4 tbsp. olive oil, divided use

03 Method

Step 1

Heat olive oil in a nonstick skillet over medium-high heat. Saute chicken until golden on both sides and fully cooked. Add the shallot and garlic and cook a minute.

Step 2

Deglaze the pan with the wine, bring to a quick bubble and add the prosciutto, bay leaves, and parsley. Allow Marsala to reduce a little and thicken. Stir in the bread crumbs, 1 tbsp Parmesan, and 1 tbsp olive oil.

Step 3

Remove the bay leaves and transfer filling mixture to a food processor. Add the egg, cream, and the remaining Parmesan and olive oil. Pulse until the filling comes together. Season to taste with Salt and Peper. Chill.

Step 4

Assemble ravioli: place a small spoonful of the filling in the center of a wonton wrapper. Wet the edges and fold them into a triangle.

Step 5

Cook ravioli in boiling salted water 2 minutes, until they float and the wonton is translucent.

Step 6

Heat 1 tbsp olive oil in a medium skillet over medium-high heat. Saute the mushrooms for 5 minutes, stirring often. Add the shallot, season with salt, and cook 2 more minutes.

Step 7

Reduce the heat to medium and whisk in the flour and remaining oil to form a paste. Stir in the wine until smooth. Add the broth and simmer 5-10 minutes.

04 Author