Chicken + Mushroom Ravioli Recipe

Prepare filling (if making burrata-style filling)

If using store-bought burrata-filled ravioli, skip this step. To make a creamy filling: in a small bowl combine 200 g burrata (or ricotta), 30 g grated parmesan, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp lemon zest. Stir until smooth and chill briefly while you prepare other components.

Bring a large pot of salted water to a rolling boil while you finish the sauce and toppings. Keep water at a gentle boil and be ready to cook ravioli toward the end so they are freshly tossed in sauce.

Heat 2 tbs olive oil + 1 tbs butter in a large skillet over medium-high heat until butter foams.

Season 300 g diced chicken with 0.5 tsp salt and 0.25 tsp pepper. Add chicken to the hot pan in a single layer and sauté until golden and cooked through, about 4–6 minutes, turning once. Remove chicken to a plate and set aside.

In the same skillet add the sliced 250 g mushrooms and 0.5 cup diced onion. If pan is dry, add a teaspoon of olive oil. Sauté over medium-high heat until mushrooms release moisture and begin to brown, about 6–8 minutes. Add 2 minced garlic cloves and 1 tbs thyme and cook 30–45 seconds until fragrant.

Return the cooked chicken to the skillet with the mushrooms and onions. Stir to combine and keep warm while you make the Marsala cream sauce.

With the skillet over medium heat, push the chicken and mushroom mixture to one side (or lift out to a plate and wipe the pan if it has heavy fond). Add 1 tbs butter to the cleared space. Pour in 120 ml dry Marsala wine to deglaze the pan, scraping any browned bits from the bottom with a wooden spoon. Let the Marsala reduce by about half, 2–3 minutes.

Add 120 ml chicken stock and bring to a simmer. Let reduce slightly for 2–3 minutes.

Lower heat to medium-low and stir in 180 ml heavy cream. Simmer gently, stirring, until the sauce thickens slightly, about 3–4 minutes. Stir in 30 g grated parmesan, 0.25 tsp salt and 0.25 tsp black pepper. Taste and adjust seasoning.

Return the chicken and mushrooms to the sauce (if removed) and warm through for 1–2 minutes so flavors meld. Keep sauce hot but do not boil vigorously once cream is added.

When the sauce is nearly ready, cook the 12 pieces jumbo ravioli in the boiling salted water according to package instructions (usually 3–5 minutes for fresh or thawed ravioli) until al dente and they float. Use a slotted spoon to transfer ravioli directly into the skillet with the marsala cream, reserving 60 ml (1/4 cup) of pasta water.

Gently toss the ravioli in the sauce with the chicken and mushrooms, adding up to 60 ml reserved pasta water as needed to loosen and coat. Cook together 1 minute so ravioli absorb some sauce. Taste and adjust salt and pepper.

While ravioli cooks or earlier, heat 1 tsp olive oil + 1 tsp butter in a small skillet over medium heat. Add 0.5 cup panko breadcrumbs and 1 minced garlic clove. Toast, stirring frequently, until breadcrumbs are golden and crisp, about 2–3 minutes. Remove from heat, stir in 1 tbs chopped parsley and 1/2 tsp lemon zest if using. Season lightly with a pinch of salt.

Plate: divide ravioli, chicken and mushrooms and sauce among 2 plates (or 3–4 smaller portions). Spoon remaining sauce over the top. Scatter the crispy garlic breadcrumbs over each portion for crunch. Finish with an extra sprinkle of grated parmesan or a small torn piece of burrata on top if desired, and a few thyme leaves or more parsley.

Serve immediately.