Chicken Marsala Ravioli

Nothing is more comforting to me than a yummy bowl of noodles!  That’s why when Ricky’s mom sent me the pasta roller attachment for my brand new Kitchen Aid mixer, I could not wait to attempt to make homemade pasta!  The concept is still a little strange to say.  There are just those certain food items that you just buy…you know, those things like yogurt or cheese-you’d be crazy to make your own!  I guess I have always thought that with pasta.  Well my little world of pre-made convenience items all of a sudden did not seem like much fun and my mind all of a sudden switched to say “why not make it all on your own if you can!”   So that is what led me to Chicken Marsala Ravioli!

I love watching the Oscars, so what could be better than judging all the beautiful, skinny, untouchable celebrities while I stuff my face with carbs!   Now before you stop reading because you don’t have a pasta roller, nor willing to spend the whole day cooking, you can also go out and buy wonton wrappers and they work just as well as rolled pasta although a little thinner in consistency.

adapted from Tyler Florence on foodnetwork


  • 8 ounces chicken breast, cut in strips
  • 4 tablespoons olive oil, divided
  • 1 shallot, chopped
  • 1 garlic clove, chopped
  • 1/4 cup Marsala wine (you can use chicken broth instead of marsala but I don’t think the flavor would be nearly as rich)
  • 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


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. (I didn’t flambe my pan and it worked fine, just reduce for a little longer instead). 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.

As far as a sauce go, I actually made the one Tyler Florence recommended.  It worked great with this pasta but I think a pesto or other type of light cream sauce would work just as well.  The recipe I used is as follows:

Mushroom Cream Sauce


  • 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


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.

I served this with Olive Oil Bread which turned out great so expect to see the recipe to follow!

Explore posts in the same categories: pasta

3 Comments on “Chicken Marsala Ravioli”

  1. katie smith Says:

    OH!!!! this looks soooo good! 🙂

  2. my mother always buys the best kitchen aids that she can find on the market —

  3. kitchen aids have a variety of different appliances that can help you cook your food easier .;;

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