Photo: Chicken Ravioli with Marsala Reduction Recipe
Ingredients
Chicken Ravioli:
- 1 strip bacon, cut into small pieces
- 1/2 yellow onion, chopped
- 2 tablespoons butter
- 2 tablespoons red wine
- 1 chicken liver, roughly chopped
- Kosher salt and freshly ground black pepper
- 1 1/2 cups cooked and shredded chicken thighs
- 3 tablespoons grated Parmesan, plus more for serving
- 3 tablespoons chicken stock
- 2 teaspoons marsala wine
- 32 wonton skins
Marsala Reduction:
- 1/2 cup marsala wine
- 1/2 cup red wine
- 2 tablespoons brown sugar
- 1/2 stick butter
- 1 green onion, sliced in half lengthwise and chopped finely, for garnish
Directions
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.
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By Carolina Girl99
Apex, NC
on April 10, 2012
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The filling for the ravioli is so good! I used the thighs and liver from a chicken I roasted the other day and a turkey bacon from the local grocery store. All of the flavors you put into the feeling, can be tasted in the final dish which is nice. The butter and marsala reduction both complimented the ravioli. This was my first time making ravioli so I ran into a few problems - using the water and pinching the ravioli - a few of them still didn't seal well and fell apart in the boiling water. I was worried that if I ran cool water on them after removing them from the boiling water - that the filling may be affected since the ravioli weren't tightly sealed - so I didn't run cold water on them and they all stuck together. I agree with the other reviewer this is a but time consuming for a weeknight meal but you should definitely try it as these ravioli are really tasty!
By notagram
Scranton, PA
on March 27, 2012
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This was so delicious. It was a little time consuming for a week night, but it worked at my house.I bought a whole chicken and used the dark meat & liver for this recipe. I served it with a green salad & some crusty bread.This will be on my go to list for company.
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