Chicken Marsala Ravioli Filling Recipes

Steps:

• To prepare the chicken, season the flour with salt and pepper. Slice the chicken breasts to 1/4-inch-thick medallions. Coat with the flour and tap off any excess.
• Next, in a saucepan over medium heat, add enough oil to coat the bottom of the pan and allow to warm. After warming, add the chicken and cook until browned, 2 to 3 minutes. Flip and repeat the process. After cooking all the chicken, hold warm covered on a plate. Add the marsala to the pan over medium-high heat. This will deglaze the pan. After deglazing, reduce the wine by three-fourths volume so 2 ounces remain. Then add the mushrooms. Stir the mushrooms, scraping the sides, then finish with the veal stock. Allow the stock to warm and thicken for 4 to 5 minutes, and then remove from the heat. Stir in the butter and finish by spooning over the cooked chicken. Garnish with fresh herbs or cheese if desired.

Steps:

• Place chicken breasts, salt and pepper and cream in bowl of food processor fitted with the metal blade. Process, pulsing in short onoff bursts, until everything is wellincorporated. Form and cook raviolis as detailed above. Serve in bowl of warm seasoned chicken broth.

Steps:

• For filling, place all ingredients in a blender or food processor, blending into a paste. Add broth, milk, or cream as needed to moisten.
• Set aside.
• Blend the eggs, water, and oil.
• In a medium bowl place white flour and 1 c semolina.
• Make a well in the center and pour in egg mixture.
• Knead about 10 times adding flour and water as needed.
• It will be a very stiff dough.
• Wrap in plastic and let rest at least 30 minutes.
• Divide in fourths.
• Roll out to setting 5 on pasta maker and form sheets 25" by 5".
• You can hand roll the dough to these specifications as well.
• If you have a ravioli press place dough on top of forms, and place 1 or 2 tsp of filling into each ravioli. With no press put two balls of filling down the dough strip at a time.
• Brush water on edges and between filling balls.
• Place A strip of dough on top and seal according to your press.
• If by hand use a roller or by hand to seal sides and cut into ravioli.
• Let them dry at least 10 minutes.
• Cook in boiling water for 10 minutes.
• Serve w/ alfredo sauce recipe #123545 .

Steps:

• Brown chicken in 2 Tbsp of olive oil over med-high heat. Add shallot and garlic.
• Deglaze with Marsala. Take pan away from heat source and flambé. Return pan to stove, flame will go out in about 1 minute.
• Add prosciutto and herbs. Sprinkle in bread crumbs and 1 Tbsp Parmesan. Drizzle in 1 Tbsp 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.