Chicken marsala | Pasta Princess and More

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.