Ingredients
- 8 ounces chicken breast, cut in strips
- 4 tablespoons olive oil, divided
- 1 shallot, chopped
- 1 garlic clove, chopped
- 1/4 cup Marsala wine or chicken broth
- 4 thin slices prosciutto, sliced
- 4 bay leaves
- Fresh thyme and parsley leaves
- 2 tablespoons bread crumbs
- 2 tablespoons Parmesan cheese, grated, divided
- Salt and pepper
- 1 egg
- 1/4 cup heavy cream
Directions
Brown chicken in 2 tablespoons of olive oil over medium-high heat. Add shallot and garlic. Deglaze with Marsala. Take pan away from heat source and flambe. Return pan to stove, flame will go out in about 1 minute. Add prosciutto and herbs. Sprinkle in bread crumbs and 1 tablespoon Parmesan. Drizzle in 1 tablespoon of olive oil to keep moist. Discard bay leaves. Pulse together all ingredients in a food processor. Add egg, cream, remaining Parmesan and olive oil. Pulse again. Chill before filling ravioli.
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By Jen can cook too
Danville, CA
on September 14, 2011
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Just bought a ravioli frame, so I tried this recipes and my family all love it.
By mbonatz
Schaumburg, IL
on July 28, 2011
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Yuk! Yuk! Yuk! I hate, hate, hated this! Making and filling my own dough, I had high expectations, but thanks to this filling recipe, my hours of toil went for nothing. While I do like every ingredient in it, and used very good prosciutto and very good Marsala, the taste all together wasn't great, and the texture was nothing short of revolting: crumbly, gritty, and gross.
By Melis224
Plano, TX
on May 22, 2011
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This is a great recipe! I have made it several times and every time it has turned out fabulous!
While not very difficult to follow the recipes, it is very time consuming (from beginning the meal to putting it on the table - including the ravioli filling, making fresh pasta, and also the mushroom cream sauce and made a lot of dishes, it is always totally worth it! I have a ravioli mold from williams-sonoma that I use to fill the raviolis.
Read all 21 reviews