CHICKEN MARSALA RAVIOLI FILLING
Steps:
- Brown chicken in 2 tablespoons of olive oil over medium-high heat. Add shallot and garlic. Deglaze with Marsala. Take pan away from heat source and flambe. Return pan to stove, flame will go out in about 1 minute. Add prosciutto and herbs. Sprinkle in bread crumbs and 1 tablespoon Parmesan. Drizzle in 1 tablespoon of olive oil to keep moist. Discard bay leaves. Pulse together all ingredients in a food processor. Add egg, cream, remaining Parmesan and olive oil. Pulse again. Chill before filling ravioli.
CHICKEN RAVIOLI WITH MARSALA REDUCTION
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the chicken ravioli: In a medium saute pan, cook the bacon until firm but not crisp, about 5 minutes. Add the onions and 1 tablespoon butter, and cook over medium heat until the onions are tender. Add the red wine and chicken liver and cook over medium-low heat until cooked through, 4 to 5 minutes. Season with salt and pepper, and set aside.
- In a blender or food processor, mix the liver mixture with the shredded chicken, remaining 1 tablespoons butter, Parmesan, chicken stock and marsala until creamy. Season with salt and pepper.
- Place 1 teaspoon of the filling into each wonton skin, and seal by brushing a little water along the wonton edges and folding diagonally (into a triangle) and gently pinching the wonton skin closed. Work quickly and keep the wontons covered with a damp paper towel to keep from drying out. Place in the freezer until ready to cook so the raviolis will firm up.
- For the marsala reduction: Heat the marsala, red wine and brown sugar over medium-high heat and let the sauce reduce until it becomes syrupy.
- Bring a large pot of salted water to a gentle boil. Use a large slotted spoon to place the ravioli into the water and cook 4 to 5 minutes. Work in batches.
- In a small saute pan, melt the butter and whisk in 3 tablespoons starchy pasta water to blend together. Place the ravioli on the plate and cover with 2 tablespoons of the melted butter sauce, a drizzle of the marsala reduction and sprinkle of Parmesan and green onion.
CHICKEN MARSALA RAVIOLI
I love the flavor of the marsala cream sauce with the chicken ravioli, proscuitto and asparagus. I have also made this using 3-cheese tortellini and add lightly browned chicken chopped into bite-sized pieces. I don't measure exactly when I make this so feel free to modify the measurements to suit your tastes.
Provided by swissms
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place chicken ravioli in boiling water for 2 ½ to 3 minutes or according to package directions.
- In a heated sauté pan, add oil and butter, cooking the smoked prosciutto until lightly browned. Add mushrooms, asparagus, sea salt (optional), black pepper and sauté for 1-2 minutes, or until mushrooms and asparagus are cooked through.
- Add marsala wine, heavy cream, grated Parmesan, julienned basil (optional) and simmer for about 2 to 4 minutes or until sauce has reduced.
- Remove chicken ravioli from water and drain well. Add ravioli to sauté pan and toss until coated with sauce.
- Place ravioli on platter, pillow side up. Pour sauce evenly over ravioli.
- Garnish with fresh fresh basil sprigs and sprinkle with Parmesan cheese.
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