Chicken Ravioli with Marsala Reduction

  • Level: Intermediate
  • Total: 55 min
  • Prep: 30 min
  • Cook: 25 min
  • Yield: 4 servings
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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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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