Chicken Ravioli with Marsala Reduction (Melissa d'Arabian) |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
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 |
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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