Chicken Marsala Ravioli Recipe
cheese filled ravioli, smoked chicken, roasted mushrooms, peas, Marsala cream sauce, shaved Asiago and garlic crostini
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Ingredients
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Ravioli
Chicken and Vegetables
Marsala Cream Sauce
Garnish
Method
Prepare the Ravioli
- 1
Cook the Ravioli
Bring a large pot of salted water to a boil. Add the cheese-filled ravioli and cook according to package instructions, usually about 4-5 minutes, until they float to the top. Drain and set aside.
Cook Chicken and Vegetables
- 2
Sauté the Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced mushrooms, salt, and black pepper. Sauté for about 5-7 minutes until the mushrooms are tender and browned.
- 3
Add Chicken and Peas
Add the shredded smoked chicken and peas to the skillet. Cook for an additional 3-4 minutes until heated through.
Make the Marsala Cream Sauce
- 4
Prepare the Sauce
In a separate saucepan, melt 2 tablespoons of butter over medium heat. Add 3 minced garlic cloves and sauté for about 1 minute until fragrant. Carefully pour in 1 cup of Marsala wine and let it simmer for 5-7 minutes until reduced by half.
- 5
Add Cream and Cheese
Stir in 1 cup of heavy cream and 1 cup of grated Parmesan cheese. Simmer for an additional 3-4 minutes until the sauce thickens. Adjust seasoning with salt and pepper to taste.
Combine and Serve
- 6
Combine Ravioli with Sauce
Add the cooked ravioli to the skillet with the chicken and vegetable mixture. Pour the Marsala cream sauce over the ravioli and gently toss to combine.
- 7
Prepare Crostini
Slice the baguette and brush each piece with olive oil. Rub with whole garlic cloves. Toast in a preheated oven at 400°F (200°C) for about 5-7 minutes until golden.
- 8