Wednesday, July 11, 2012

Chicken Marsala Ravioli with Artichoke Hearts

Whenever Hubby and I dine in an Italian restaurant with Chicken Marsala on the menu it is a safe bet that he will choose the Chicken Marsala for his dinner.  That's why, when I heard that one of Buitoni's new pastas being introduced in the the Northeast was Chicken Marsala Ravioli, I knew he would love it.

Chicken Marsala Ravioli with Artichoke Hearts
I decided to make a traditional Marsala sauce for the Buitoni Chicken Marsala raviolis, but kicked up the color and flavor of the dish with the addition of prosciutto, red pepper and artichoke hearts.  Buitoni provided coupons that allowed me to try the pasta for free, but as always, the recipe and my opinion about the pasta are all mine.

Chicken Marsala Ravioli with Artichoke Hearts
Serves 4
The Chicken Marsala Ravioli and Artichoke Hearts Ingredients
  • 2 packages Buitoni Chicken Marsala Ravioli
  • 2 tablespoons unsalted butter
  • 8 ounces button mushrooms, sliced
  • 2 ounces prosciutto, cut into ribbons
  • 1 can artichoke hearts, drained and cut in half
  • 1/2 red bell pepper, cut into thin strips
  • 1/2 red onion, finely chopped
  • 1/2 cup Marsala wine
  • 1/4 cup chicken stock
  • 1 tablespoon chopped fresh parsley
  • 1/4 cup butter, cold and cut into chunks
  • kosher salt and fresh ground pepper to taste
  • extra chopped parsley and grated Parmesan cheese, for garnish

Bring a large pot of water to a boil for cooking the pasta.  Cook the raviolis according to package directions.  Meanwhile, in a large pan, heat the 2 tablespoons of butter over medium heat.  Add the onion, mushrooms, red pepper and prosciutto, cooking until the onion is translucent and the pepper has softened, about 5 minutes.
Cook the Vegetables until Tender

Add the artichoke hearts, the Marsala wine and the chicken stock.   Continue cooking until the liquid reduces by half, about 5 minutes more.  Reduce the heat and add the cold chunks of butter and the parsley.  Taste and season with salt and pepper as desired.

Make the Marsala Sauce

Scoop the raviolis from the pot into the pan with the sauce.  Coat the raviolis with the sauce and serve, dividing the sauce and vegetables evenly among the servings. 

My family loved this dish and would like to see it added to our menu rotation.  This recipe can also be made with boneless chicken breasts instead of the raviolis, but if you live in New England Buitoni's packaged raviolis make it oh, so easy to prepare this delicious dinner.   Get the printable Chicken Marsala Ravioli recipe by clicking the link.


This post was sponsored by Buitoni, who provided coupons to allow me to try their pasta for free.

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