CHICKEN MARSALA RAVIOLI

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Chicken Marsala Ravioli image

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

1 (14 ounce) bag frozen chicken ravioli, thawed or 2 (8 ounce) packages chicken tortellini
1 -2 tablespoon olive oil
1 tablespoon butter
8 ounces fresh sliced mushrooms (optional)
2 -3 ounces smoked prosciutto, diced
1 -1 1/2 lb asparagus, bias sliced (1 bundle)
1 teaspoon sea salt (I omit) (optional)
freshly cracked black pepper (to taste)
1/2-1 cup heavy cream
1/4-1/2 cup marsala wine (to taste)
2 teaspoons fresh basil, julienned (I usually omit)
1/4-1/2 cup freshly grated parmesan cheese
4 basil sprigs (for garnish, I omit)
2 tablespoons freshly grated parmesan cheese (for garnish)

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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