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Chicken Marsala Ravioli Filling Recipe

Chicken Marsala Ravioli Filling

Show: Food 911

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (21)

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Average Rating:

Total Reviews: 21

Showing 1-10 of 21

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  • on September 14, 2011

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    Just bought a ravioli frame, so I tried this recipes and my family all love it.

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  • 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.

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  • 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.

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  • on April 06, 2011

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    I made homemade pasta for the ravioli and used this filling (and made the Mushroom Cream sauce to go with it. It was very good. I did add about 1/4 cup of parmesan to the sauce for extra flavor. Between the ravioli and the sauce, this was a very good meal. We'll definitely make it again and again.

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  • on December 28, 2010

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    Amazing. And for anyone that was/is wondering about a complimentary sauce - if you click on the Episode below the title ("Ravioli Done Right--Tampa FL", you'll see a list of other items prepared this episode. The Mushroom Cream Sauce was created to go along with this dish... enjoy!

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  • on November 13, 2010

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    Solid Recipe. Have made this multiple times and my guests, husband and family can't get enough of it! Best meat filling I've ever had for a ravioli.

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  • on January 02, 2010

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    ITS VERY TASTY AND MOUTH WATERING TO ME ! ITS PERFECT ANYONE SHOULD KNOW HOW TO MAKE THIS RECIPE

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  • on November 24, 2009

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    Just learned how to make fresh pasta and decided to try ravioli's. This filling
    is absolutely perfect. What a delightful combination of ingredients. I used leftover roasted chicken. Eight ozs. of chicken is approx. equal to 3 cups chopped, so keeping that in mind, all the other porportions were correct. I added 1 tsp salt, 1/2 tsp pepper and 10 turns fresh cracked. Sooooo good!!

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  • on September 03, 2009

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    I used wanton wrappers as suggested by another reviewer, next time will try it with a little more substantial pasta. We turned the leftovers into a makeshift lasagna - it was amazing! We will definitely be having the recipe again!

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  • on April 19, 2009

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    Tried this recipe tonight and my husband called it "wonderful!" We both enjoyed it very much and I will definitely make it again. I read the previous reviews and so made some minor changes. I doubled the filling recipe but not the bread crumbs so the filling was just right. I did use wonton wrappers for the ravioli, about a heaping teaspoon of filling, folded into triangles with care to expel the air and a fingertip painting of water to seal the edges. I cooked them at a high simmer but not boiling, just until they floated (about 3 mins. Not a single one burst and they were not at all too thin, slightly al dente and light and delicate. I also made the mushroom cream sauce, (double recipe, which was excellent. We like our sauce a bit more nappe' so I whisked in a small amount of Wondra flour versus reduction which worked out fine. This sauce was so easy and could be used to enhance many other dishes as well. Thank you Tyler for a delightful recipe!

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