Chicken Marsala Ravioli Filling

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  • Total: 16 min
  • Prep: 10 min
  • Cook: 6 min
  • Yield: 4 servings
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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


  1. 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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