Chicken Marsala Ravioli Filling Recipes

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CHICKEN RAVIOLI WITH MARSALA REDUCTION

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 16



Chicken Ravioli with Marsala Reduction image

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.

1 strip bacon, cut into small pieces
1/2 yellow onion, chopped
2 tablespoons butter
2 tablespoons red wine
1 chicken liver, roughly chopped
Kosher salt and freshly ground black pepper
1 1/2 cups cooked and shredded chicken thighs
3 tablespoons grated Parmesan, plus more for serving
3 tablespoons chicken stock
2 teaspoons marsala wine
32 wonton skins
1/2 cup marsala wine
1/2 cup red wine
2 tablespoons brown sugar
1/2 stick butter
1 green onion, sliced in half lengthwise and chopped finely, for garnish

CHICKEN RAVIOLI

Provided by Food Network

Categories     main-dish

Yield Enough filling for 25 to 30 ra

Number Of Ingredients 5



Chicken Ravioli image

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.

2 boneless chicken breast halves (about 8 ounces), cut into chunks
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup heavy cream
2 cups chicken stock, simmered several minutes and seasoned to taste

CHICKEN MARSALA

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9



Chicken Marsala image

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.

1 cup all-purpose flour
Salt and freshly ground black pepper
1 1/2 pounds chicken breasts
Grapeseed oil, for cooking
3/4 cup marsala wine
1 cup veal or beef stock
4 ounces (1 stick) butter
1/2 cup 1/4-inch-thick sliced mushrooms
Fresh herbs such as chives or grated cheese, for garnish, optional

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



Chicken and Spinach Ravioli image

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

4 eggs, beaten
¾ cup water
3 ¾ cups sifted all-purpose flour
1 ½ teaspoons salt
½ pound ground chicken
¾ cup chopped fresh spinach
2 tablespoons finely chopped onion
3 tablespoons melted butter
3 tablespoons freshly grated Asiago cheese
¼ teaspoon salt
¼ teaspoon garlic powder
⅛ teaspoon ground nutmeg
1 pinch ground black pepper to taste
1 (16 ounce) jar marinara sauce
¼ cup freshly grated Asiago cheese for topping

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



Chicken Marsala Ravioli image

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.

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)

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



Homemade Rosemary Chicken Ravioli image

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

1 lb ground chicken, cooked (I have used a deli chicken de-boned and run through the processor)
1 tablespoon chopped fresh rosemary
1 tablespoon minced fresh garlic
salt and pepper
2 eggs (can use egg substitute)
2 -3 tablespoons water
1 tablespoon olive oil
1 cup white flour
1 -2 cup semolina flour

CHICKEN MARSALA RAVIOLI FILLING

Number Of Ingredients 13



Chicken Marsala Ravioli Filling image

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.

8 ounces Chicken breast, cut into strips
4 tablespoons Olive oil
1 Shallot, chopped
1 Garlic clove
1/4 cup Marsala wine (or chicken broth, wine is better)
4 slices Prosciutto, thin and sliced into short strips
4 Bay leaves
1 Fresh thyme and parsley
2 tablespoons Bread crumbs
2 tablespoons Parmesan cheese, grated
1 Salt and pepper, to taste
1 Egg
1/4 cup Heavy cream

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