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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I love the flavor of the marsala cream sauce with the chicken ravioli, proscuitto and asparagus. I have also made this using 3-cheese tortellini and add lightly browned chicken chopped into bite-sized pieces. I don't measure exactly when I make this so feel free to modify the measurements to suit your tastes. Ingredients:
1 (14 ounce) bag frozen chicken ravioli, thawed or 2 (8 ounce) packages chicken tortellini |
1 -2 tablespoon olive oil |
1 tablespoon butter |
8 ounces fresh sliced mushrooms (optional) |
2 -3 ounces smoked prosciutto, diced |
1 -1 1/2 lb asparagus, bias sliced (1 bundle) |
1 teaspoon sea salt (i omit) (optional) |
freshly cracked black pepper (to taste) |
1/2-1 cup heavy cream |
1/4-1/2 cup marsala wine (to taste) |
2 teaspoons fresh basil, julienned (i usually omit) |
1/4-1/2 cup freshly grated parmesan cheese |
4 basil sprigs (for garnish, i omit) |
2 tablespoons freshly grated parmesan cheese (for garnish) |
Directions:
1. Place chicken ravioli in boiling water for 2 1/2 to 3 minutes or according to package directions.
2. In a heated sauté pan, add oil and butter, cooking the smoked prosciutto until lightly browned. Add mushrooms, asparagus, sea salt (optional), black pepper and sauté for 1-2 minutes, or until mushrooms and asparagus are cooked through.
3. Add marsala wine, heavy cream, grated Parmesan, julienned basil (optional) and simmer for about 2 to 4 minutes or until sauce has reduced.
4. Remove chicken ravioli from water and drain well. Add ravioli to sauté pan and toss until coated with sauce.
5. Place ravioli on platter, pillow side up. Pour sauce evenly over ravioli.
6. Garnish with fresh fresh basil sprigs and sprinkle with Parmesan cheese.
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