Chicken Marsala Ravioli
Delight your taste buds with this Chicken Marsala Ravioli recipe, a luxurious fusion of homemade pasta and the rich, earthy flavors of classic Italian cuisine. Each tender ravioli is filled with a savory mixture of juicy chicken, cremini mushrooms, Parmesan cheese, and a hint of nutmeg, all wrapped in silky, freshly rolled pasta. The dish is elevated with a luscious Marsala wine cream sauce infused with buttery notes and a sprinkle of fresh parsley for a vibrant finish. Perfect for a special dinner or a culinary adventure, this show-stopping recipe combines the comforting essence of homemade ravioli with the elegance of Marsala chicken in under two hours. Impress your guests with this restaurant-worthy dish that’s as satisfying to make as it is to enjoy!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Salt
- 3 large Eggs
- 1 tablespoon Olive oil
- 1 medium (about 8 oz) Chicken breast
- 3 tablespoons Butter
- 1 small (finely chopped) Onion
- 2 cloves (minced) Garlic
- 1 cup (finely chopped) Cremini mushrooms
- 1.5 cups Marsala wine
- 0.5 cup Heavy cream
- 0.5 cup (grated) Parmesan cheese
- 2 tablespoons (chopped) Parsley
- 0.25 teaspoon Ground black pepper
- 0.125 teaspoon Nutmeg
- 1 cup Chicken stock
Instructions
In a large mixing bowl, whisk together the flour and salt. Make a well in the center and add the eggs and olive oil. Gradually mix the flour into the eggs with a fork until a dough forms.
Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for at least 30 minutes.
While the dough rests, cook the chicken breast in a skillet over medium heat, seasoning with a pinch of salt and pepper. Cook until no longer pink, about 6-8 minutes per side. Let cool, then finely dice or shred.
In the same skillet, melt 1 tablespoon of butter. Add the chopped onion and garlic, cooking until softened, about 2-3 minutes. Stir in the mushrooms and cook until all liquid has evaporated, about 5-7 minutes.
Deglaze the pan with 1/2 cup of Marsala wine and let it reduce by half. Remove from heat and combine with the diced chicken, 1/4 cup Parmesan, nutmeg, and a tablespoon of chopped parsley. Let cool completely.
Roll out the pasta dough into thin sheets using a pasta roller or a rolling pin. Place small spoonfuls of the chicken filling about 2 inches apart on one sheet of dough. Cover with another sheet, pressing around each mound to seal and removing any air bubbles. Use a ravioli cutter or knife to cut the ravioli.
Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and keep warm.
In a clean skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the remaining Marsala wine (1 cup) and chicken stock, simmering until slightly thickened, about 7-9 minutes.
Stir in the heavy cream and remaining 1/4 cup Parmesan cheese, cooking for another 2-3 minutes. Season with salt and pepper to taste.
Serve the cooked ravioli with the Marsala sauce spooned over the top. Garnish with the remaining parsley and additional Parmesan cheese, if desired.
Nutrition Facts
Calories |
3182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.1 g | 169% | |
| Saturated Fat | 61.5 g | 308% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 1038 mg | 346% | |
| Sodium | 4063 mg | 177% | |
| Total Carbohydrate | 257.4 g | 94% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 54.5 g | ||
| Protein | 143.7 g | 287% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 736 mg | 57% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 2628 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
