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.