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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 11-20 of 21

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  • on January 20, 2009

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    This filling was pretty good. I thought it came out a little dry and would probably use less breadcrumb and more oil next time. Other that that, it was delicious. See my blog for pictures:
    http://megan-deliciousdishings.blogspot.com/2009/01/homemade-ravioli-with-chicken-marsala.html

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  • on April 05, 2007

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    I feel like i have won the lottery. this recipe is AMAZING!!! It is one of the best dishes i have ever made. MY only suggestion would be to NOT add any salt... the procuttio is already very salty. Thank you so much Tyler for this totally amazing recipe. it is the BEST OF THE BEST OF THE BEST!!!

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  • on November 23, 2006

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    Wow. No I mean, WOW!!!! This recipe is awesome and wonderfully tasty. Make sure your wine is awesome and hasn't sat out on your counter for months, and this recipe will be everything you hope and more.

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  • on July 30, 2006

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    This is probably one of the best fillings I've used. It's become a staple for me. The only problem will be finding a complimentary sauce. Sage butter works well.

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  • on April 07, 2006

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    Although I thought they were okay, my roommates loved it.

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  • on May 21, 2005

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    yummyyyyyyy

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  • on March 06, 2005

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    This was such a great recipe. I used round gyoza wraps found at Asian markets (this was recommended to me from a local chef. I used 2 packages and got about 44 raviolis from this. The flavor was really rich. I used 3 kinds of mushrooms in my sauce (portabello, cremini, and oyster and doubled the whole recipe. Had six people for dinner and they all raved and said it was restaurant quality!

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  • on February 14, 2005

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    Not as good as I thought, and it took quite a bit longer than stated. It was ok, not great.

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  • on October 01, 2004

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    This was absolutely delicious, although very rich with the mushroom cream sauce. I did not flambe the marsala and did not have any problems with it being too watery. I just let it reduce a little while. I, too, used wonton skins instead of ravioli dough, and it worked great.

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  • on August 23, 2004

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    This really complemented the Mushroom Cream Sauce that goes with it. The Marsala wine is definitely an important ingredient as it is the dominant flavor of this dish. Flambeeing is also important when you cook this so the mixture won't become too watery. I also used wonton skins instead of ravioli pasta and it still tasted great! I like the texture on the palate.

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