CHICKEN RAVIOLI WITH MARSALA REDUCTION
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the chicken ravioli: In a medium saute pan, cook the bacon until firm but not crisp, about 5 minutes. Add the onions and 1 tablespoon butter, and cook over medium heat until the onions are tender. Add the red wine and chicken liver and cook over medium-low heat until cooked through, 4 to 5 minutes. Season with salt and pepper, and set aside.
- In a blender or food processor, mix the liver mixture with the shredded chicken, remaining 1 tablespoons butter, Parmesan, chicken stock and marsala until creamy. Season with salt and pepper.
- Place 1 teaspoon of the filling into each wonton skin, and seal by brushing a little water along the wonton edges and folding diagonally (into a triangle) and gently pinching the wonton skin closed. Work quickly and keep the wontons covered with a damp paper towel to keep from drying out. Place in the freezer until ready to cook so the raviolis will firm up.
- For the marsala reduction: Heat the marsala, red wine and brown sugar over medium-high heat and let the sauce reduce until it becomes syrupy.
- Bring a large pot of salted water to a gentle boil. Use a large slotted spoon to place the ravioli into the water and cook 4 to 5 minutes. Work in batches.
- In a small saute pan, melt the butter and whisk in 3 tablespoons starchy pasta water to blend together. Place the ravioli on the plate and cover with 2 tablespoons of the melted butter sauce, a drizzle of the marsala reduction and sprinkle of Parmesan and green onion.
CHICKEN RAVIOLI
Provided by Food Network
Categories main-dish
Yield Enough filling for 25 to 30 ra
Number Of Ingredients 5
Steps:
- Place chicken breasts, salt and pepper and cream in bowl of food processor fitted with the metal blade. Process, pulsing in short onoff bursts, until everything is wellincorporated. Form and cook raviolis as detailed above. Serve in bowl of warm seasoned chicken broth.
CHICKEN MARSALA
Provided by Robert Irvine : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- To prepare the chicken, season the flour with salt and pepper. Slice the chicken breasts to 1/4-inch-thick medallions. Coat with the flour and tap off any excess.
- Next, in a saucepan over medium heat, add enough oil to coat the bottom of the pan and allow to warm. After warming, add the chicken and cook until browned, 2 to 3 minutes. Flip and repeat the process. After cooking all the chicken, hold warm covered on a plate. Add the marsala to the pan over medium-high heat. This will deglaze the pan. After deglazing, reduce the wine by three-fourths volume so 2 ounces remain. Then add the mushrooms. Stir the mushrooms, scraping the sides, then finish with the veal stock. Allow the stock to warm and thicken for 4 to 5 minutes, and then remove from the heat. Stir in the butter and finish by spooning over the cooked chicken. Garnish with fresh herbs or cheese if desired.
CHICKEN AND SPINACH RAVIOLI
A delicious combination of chicken and spinach make a wonderful Italian meal. Make sure to have plenty of freshly grated Asiago cheese to top these ravioli.
Provided by JCBanks
Categories World Cuisine Recipes European Italian
Time 2h
Yield 6
Number Of Ingredients 15
Steps:
- In a bowl, mix the eggs, water, 2 cups flour, and salt. Gradually mix in the remaining flour until smooth. Divide dough into 2 parts. Cover, and set aside in the refrigerator 20 minutes.
- In a skillet over medium heat, cook the ground chicken until evenly brown; drain.
- In a food processor, mix the chicken, spinach, and onion. Transfer to a bowl, and mix with butter, 3 tablespoons Asiago cheese, salt, garlic powder, nutmeg, and pepper.
- On a lightly floured surface, roll out each part of the dough to 1/8 inch thickness. Cut into 2 inch squares. Place about 1 teaspoon of the chicken mixture in the center of 1/2 the squares, and top with remaining squares. Seal the edges of the squares with a moistened fork to form the ravioli.
- Bring a large pot of lightly salted water to a boil, and cook the ravioli in small batches for about 8 minutes, or until al dente. Drain, and rinse under cold water.
- Place the marinara sauce in a saucepan, and cook until heated through. Serve ravioli topped with marinara sauce and remaining Asiago cheese.
Nutrition Facts : Calories 621.3 calories, Carbohydrate 102.4 g, Cholesterol 147.8 mg, Fat 15.3 g, Fiber 7.4 g, Protein 19.7 g, SaturatedFat 6.8 g, Sodium 1345.8 mg, Sugar 16.7 g
CHICKEN MARSALA RAVIOLI
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
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.
HOMEMADE ROSEMARY CHICKEN RAVIOLI
I attended a pasta making class this winter and these were demonstrated. Wowww!! They are a lot of work but they make a ton and can be frozen or will keep in the fridge for up to 5 days.
Provided by startnover
Categories Chicken
Time 1h10m
Yield 1 batch
Number Of Ingredients 9
Steps:
- For filling, place all ingredients in a blender or food processor, blending into a paste. Add broth, milk, or cream as needed to moisten.
- Set aside.
- Blend the eggs, water, and oil.
- In a medium bowl place white flour and 1 c semolina.
- Make a well in the center and pour in egg mixture.
- Knead about 10 times adding flour and water as needed.
- It will be a very stiff dough.
- Wrap in plastic and let rest at least 30 minutes.
- Divide in fourths.
- Roll out to setting 5 on pasta maker and form sheets 25" by 5".
- You can hand roll the dough to these specifications as well.
- If you have a ravioli press place dough on top of forms, and place 1 or 2 tsp of filling into each ravioli. With no press put two balls of filling down the dough strip at a time.
- Brush water on edges and between filling balls.
- Place A strip of dough on top and seal according to your press.
- If by hand use a roller or by hand to seal sides and cut into ravioli.
- Let them dry at least 10 minutes.
- Cook in boiling water for 10 minutes.
- Serve w/ alfredo sauce recipe #123545 .
Nutrition Facts : Calories 1878.4, Fat 40.5, SaturatedFat 9.1, Cholesterol 740.8, Sodium 496.6, Carbohydrate 221.1, Fiber 10.3, Sugar 1.2, Protein 144.4
CHICKEN MARSALA RAVIOLI FILLING
Number Of Ingredients 13
Steps:
- Brown chicken in 2 Tbsp of olive oil over med-high heat. Add shallot and garlic.
- Deglaze with Marsala. Take pan away from heat source and flambé. Return pan to stove, flame will go out in about 1 minute.
- Add prosciutto and herbs. Sprinkle in bread crumbs and 1 Tbsp Parmesan. Drizzle in 1 Tbsp 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.
More about "chicken marsala ravioli filling recipes"
CHICKEN RAVIOLI MARSALA - PLAIN CHICKEN
From plainchicken.com
33 BEST RAVIOLI FILLING IDEAS (+ EASY RECIPES) - INSANELY GOOD
From insanelygoodrecipes.com
4.3/5 (6)Published Apr 25, 2022Category Dinner, Recipe Roundup
- Meat and Cheese Filling. This recipe is for the traditionalists at heart. If you’re craving a taste of classic Italian cooking, this meat and cheese filling is sure to satisfy.
- Four-Cheese. This recipe doesn’t use just one cheese, or two, or three – instead, it’s packed to the edges with four kinds of cheese! That makes these decadent little pasta squares about as decadent as it gets.
- Ricotta and Spinach. Ricotta and spinach are a classic combo, especially with pasta. The creamy ricotta balances the bitterness of the greens, and the spinach adds a nice dose of vitamins to an otherwise carb-heavy dish.
- Jumbo Butternut Squash. I have a special place in my heart for butternut squash ravioli. The flavors lend themselves to the autumnal season so well, making it my go-to fall dish.
- Spinach Tofu Ricotta. Italian can be tricky for vegans since so many of the magnificent staples are meat and cheese-heavy. However, this spinach, tofu, and ricotta filling is as vegan as it gets.
CHICKEN MARSALA RAVIOLI - RECIPESRUN
From recipesrun.com
CHICKEN MARSALA RAVIOLI FILLING RECIPES RECIPE
From alicerecipes.com
CHICKEN RAVIOLI WITH MARSALA REDUCTION RECIPE | MELISSA D'ARABIAN ...
From foodnetwork.cel29.sni.foodnetwork.com
CHICKEN MARSALA RAVIOLI FILLING RECIPE | COOKBOOK CREATE
From cookbookcreate.com
FULVIO'S TOMATO RAVIOLI & CHICKEN MARSALA SAUCE - RTÉ
From rte.ie
CHICKEN AND MUSHROOM RAVIOLI WITH MARSALA CREAM SAUCE RECIPE
From recipes.net
CHICKEN MARSALA RAVIOLI FILLING RECIPE - COOKEATSHARE
From cookeatshare.com
CHICKEN MARSALA RAVIOLI | SEW YOU THINK YOU CAN COOK
From sewyouthinkyoucancook.com
CHICKEN RAVIOLI WITH MARSALA REDUCTION RECIPE | MELISSA D'ARABIAN ...
From foodnetwork.cel30.sni.foodnetwork.com
SIMPLE RAVIOLI MARSALA WITH MUSHROOMS AND PEAS - ERICA'S RECIPES
From ericasrecipes.com
CHICKEN MARSALA RAVIOLI FILLING – RECIPES NETWORK
From recipenet.org
CHICKEN MARSALA RECIPES
From allrecipes.com
CHICKEN MARSALA RAVIOLI FILLING RECIPE | TYLER FLORENCE | FOOD …
From foodnetwork.cel29.sni.foodnetwork.com
You'll also love