I was recently asked to create a recipe using Colombo wine for their 12 Days of Marsala Recipe Challenge. I decided to put my twist on Chicken Marsala and make a Chicken Ravioli Marsala. I used store-bought chicken and mozzarella ravioli and whipped up a wild mushroom marsala sauce. This was so simple and tasted like something you would eat in a restaurant. The hardest part of this recipe was waiting on the sauce to reduce.
Colombo makes a sweet and a dry marsala wine. I used the sweet marsala wine in this recipe. We thought it was perfect. Chicken Legs raved about this dish. He loves mushrooms, so this was right up his alley. This was better than any Chicken Marsala either of us had in a restaurant, and it was on the table in about 30 minutes! You should double this recipe and serve it to company; they will love you for it! No need to tell them how easy it was. That can be our little secret. ;)
Chicken Ravioli Marsala
- 8 oz refrigerated Chicken & Mozzarella ravioli
- 4 Tbsp cold butter, divided
- 8-ounce sliced mixed wild mushrooms
- 3 garlic cloves, minced
- 1 large shallots, diced
- 2 cups Marsala wine
- 1 1/3 cups chicken broth
Cook ravioli according to package directions. Drain and set aside.
Melt 3 tablespoons of butter in a medium skillet over high heat; add mushrooms and shallots. Sauté 10 minutes or until mushrooms are browned and liquid is evaporated. Add garlic to skillet; sauté 30-60 seconds. Stir in Marsala and chicken broth, stirring to loosen any browned bits from bottom of skillet. Bring to a boil. Cook 20 minutes or until reduced by two-thirds.
Remove from heat; stir in remaining 1 tablespoon butter . Add the cooked ravioli to the pan and coat with the marsala and mushroom sauce. Serve immediately.
CONNECT WITH PLAIN CHICKEN