27 Feb Chicken Marsala Ravioli
I grew up working as a catering server. One dish that was always popular for parties was Chicken Marsala. The distinct taste of the Marsala wine paired perfectly with the chicken, mushrooms, etc. was a dish worth remembering. Here, we wanted to take a little bit of a spin on Chicken Marsala. So, we’ve created a ravioli out of it and drizzled on a semi creamy sauce to make a dinner to die for.
Ingredients for pasta dough:
2 cups all-purpose flour
1/4 tsp salt
1/2 tsp olive oil
Ingredients for chicken:
1/2 cup all-purpose flour
1 tsp salt
1/2 tsp pepper
1/2 tsp basil
2 (6oz.) chicken breast
2 cup white mushrooms
3 tbsp. butter
1 1/4 cup marsala wine
1/4 cup sherry
1/2 tsp olive oil
Ingredients for sauce:
2 cups Marsala wine
2 cups heavy cream
1/2 cup grated parmigiano reggiano
To make pasta dough, create a mound of flour with a well in the middle. Crack the 3 eggs inside the well, add salt and olive oil. Whisk eggs with fork, slowly incorporate flour. Continue to incorporate flour until a dough forms.
Once a solid dough is formed knead for 8-10 minutes or until smooth. If the dough is too dry, add olive oil, if it is too sticky to work with, add a little flour. After kneading, form the dough into a ball, wrap with saran wrap and let rest at room temperature for 20 minutes. Once rested, divide the dough into 4 equal pieces. and roll out either using a pasta roller or a rolling pin. Dough should form into 4 long rectangles long enough to be folded in half and still be the width of your ravioli stamp. Set aside.
To make chicken, mix flour, salt, paper basil in a bowl. Cut chicken in half horizontal to creat 4 thin sliced breasts. Coat with flour mix. Heat skillet with butter and brown the chicken using medium heat. Turn the chicken over and add the mushrooms, wine and sherry. Cover pan and let simmer for 8-10 minutes or until sauce thickens. Remove from heat and let cool completely. Keep 1/2 of the mushrooms remaining in pan and set aside.
Once cool, rough shop the chicken for food processor. Add chicken, 1 tsp salt and 1/2 tsp olive oil to food processor and process until all ingredients are well combined and a ground mixture is formed.
Now it is time to place the filling onto the pasta dough. Along one long side of the dough, place a tablespoon mound of the filling. Continue placing mounds of the filling along the pasta until you reach the end of the rectangle. Make sure to leave enough space in between mounds to stamp out the pasta. Fold the other half of the dough over the mounds to cover the filling.
Press down firmly with your fingers and stamp out raviolis. Place in a pot of boiling water for about 5-7 minutes to cook.
To make the sauce, use the pan that the chicken was cooked in (it should still have 1/2 of the mushrooms in it). Deglaze the pan using 2 cups of Marsala wine. Add 2 cups of heavy cream and stir until thick. Add in 1/2 cup parmesan cheese and stir until smooth.
Remove pasta from boiling water, and combine with sauce. Serves 4.