Chicken Marsala Ravioli

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Chicken Marsala Ravioli

Preparation time: 1 hr
Cooking time:

Difficulty: Easy - for beginners
Serves: 6 to 8


Chicken Marsala Ravioli

8 ounces chicken breast, cut in strips
4 tablespoons olive oil, divided
1 shallot, chopped
1 garlic clove, chopped
1/4 cup Marsala wine or chicken broth
4 thin slices prosciutto, sliced
4 bay leaves
Fresh thyme and parsley leaves
2 tablespoons bread crumbs
2 tablespoons Parmesan cheese, grated, divided
Salt and pepper
1 egg
1/4 cup heavy cream

6 eggs
1 tsp. nutmeg
1 tbsp. olive oil
6 half shells of water
1/2 tbsp. salt
About 3 c. flour

Ravioli Sauce Recipe:
4 oz Butter Flavored Oil
2 oz Smoked Prosciutto, diced
1 tsp Sea Salt
Black Pepper to taste
24 oz Heavy Cream
4 oz Marsala Cooking Wine
2 Tsp Basil, julienned
2 oz Parmesan Cheese, grated


Chicken Marsala Ravioli Directions:

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.


Beat eggs; add water, nutmeg, salt and olive oil. Add flour, a little at a time and knead until smooth and elastic, but not sticky. Roll out to 1/16" thick. Place 1 teaspoon of filling about 1/2" apart, fold over dough and cut with round ravioli cutter. You do just one strip at a time.

To cook ravioli, boil six quarts water, add 1 tablespoon salt, add raviolis, bring to second boil and cook for 10 minutes.

Ravioli Sauce Directions:

In a heated sauté pan, add butter flavored oil, smoked prosciutto, sea salt, black pepper and sauté for about 30 seconds,
Add marsala wine, heavy cream, julienned basil and simmer for about 2 to 4 minutes.


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