Chicken Marsala Ravioli Filling with Rosemary Cream Sauce

In my continuing obsession with making homemade ravioli and looking for different fillings I came across this recipe on Food Network from Tyler Florence.  I didn’t have any sage on hand so I changed the recipe and added some fresh rosemary from my garden.

This has become one of my favorite fillings!  Ravioli freeze well and make a quick elegant dinner.  Take them out of the freezer, drop into boiling water and they are done in approximately 5 minutes!  Once the ravioli float to the top they are ready to eat.

Chicken Marsala Ravioli Filling

Recipe courtesy Tyler Florence

Ingredients

  • 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

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.

For the sauce I substituted the sage with fresh rosemary, used Half and Half  and added a ½ Cup of parmesan cheese.

Mushroom Cream Sauce

Recipe courtesy Tyler Florence

Ingredients

  • 2 tablespoons unsalted butter
  • 2 garlic cloves, finely minced
  • 5 sage leaves
  • Salt and pepper, to taste
  • 6 ounces portobello mushrooms, sliced
  • 1 cup heavy cream
  • 1/2 leek, roughly chopped

Directions

Melt butter in a saute pan over low heat. Add garlic and sage. Season with salt and pepper. Add the mushrooms, cook 5 minutes until slightly softened. Pour in cream and heat slowly. When the sauce has reached a velvety smooth consistency, remove from stove. Stir in leek and serve immediately with chicken Marsala ravioli.

Now . . . light a couple of candles, put on some nice music and enjoy!

One thought on “Chicken Marsala Ravioli Filling with Rosemary Cream Sauce

  1. Pingback: Tasty Tuesday « Coloring With Crayons Running With Scissors

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