Chicken Marsala Ravioli Filling
- 20m Prep Time
- 15m Cook Time
- 35m Ready In
A rich chicken Marsala filling for ravioli, made with prosciutto, Marsala wine, and Parmesan. Perfect for homemade pasta.
Ingredients
- 227 g chicken breast cut in strips
- 59.1 ml olive oil divided
- 1 shallot chopped
- 1 clove garlic chopped
- 59.1 ml Marsala wine or chicken broth
- 4 prosciutto sliced
- 4 bay leaves
- fresh thyme and parsley leaves
- 29.6 ml bread crumbs
- 29.6 ml Parmesan cheese grated, divided
- salt and pepper
- 1 egg
- 59.1 ml heavy cream
Nutrition (per serving, estimated)
Estimated based off 12 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 465 mg
- Iron: 6.68 mg
- Magnesium: 130 mg
- Phosphorus: 951 mg
- Potassium: 1511 mg
- Zinc: 4.79 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 59.1 ml Marsala wine or chicken broth
- 4 bay leaves
- fresh thyme and parsley leaves
- 29.6 ml bread crumbs
- salt and pepper
- 1 egg
- 59.1 ml heavy cream
Prepare
- 227 g chicken breast, cut in strips
- 59.1 ml olive oil, divided
- Chop 1 shallot
- Chop 1 clove garlic
- Slice 4 prosciutto
- 29.6 ml Parmesan cheese, grated, divided
Let's Cook
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Step 1.
Brown chicken in 2 tablespoons of olive oil over medium-high heat.
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Step 2.
Add shallot and garlic.
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Step 3.
Deglaze with Marsala.
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Step 4.
Take pan away from heat source and flambe.
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Step 5.
Return pan to stove; flame will go out in about 1 minute.
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Step 6.
Add prosciutto and herbs.
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Step 7.
Sprinkle in bread crumbs and 1 tablespoon Parmesan.
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Step 8.
Drizzle in 1 tablespoon of olive oil to keep moist.
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Step 9.
Discard bay leaves.
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Step 10.
Pulse together all ingredients in a food processor.
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Step 11.
Add egg, cream, remaining Parmesan and olive oil.
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Step 12.
Pulse again.
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Step 13.
Chill before filling ravioli.