National Ravioli Day | Chicken Marsala Ravioli with White Wine Sauce
Few things make me happier than a pasta day. For National Ravioli Day, I knew what I wanted to make for some time. Buitoni came out with a chicken marsala ravioli. You can find it in the refrigerated section of your local grocery store, and when shopping one Saturday, I really wanted to pick it up and try it. The problem with these refrigerated pastas, however, is that they are like $3.00 for a 9 ounce container. Eeep.
But, when you want tastier pasta than the boxed variety on aisle 5, and you aren’t yet equipped to make your own pasta from scratch, it’s a great option and worth that extra dollar or two.
Chicken Marsala is a classic meal that is incredibly hard to tire of. On those days when I’m forced to eat with family at a chain restaurant (this is getting much better, by the way, as I introduce everyone to the better restaurants that Tampa has to offer), Chicken Marsala is just a safe bet because it’s really hard to make a terrible dish of it.
I had a lot of ideas for the sauce to pair with this pasta, too. I knew it had to have some wine (duhhhh), but then everything else could vary. Ultimately, I decided on parsley, shallot, garlic, butter and used some heavy cream as well. Make sure you put the cooked pasta into the pan of sauce so it can really take on the flavors.
I also like cooking the sauce, with the pasta in it, for long enough that it becomes thicker and sticks to the pasta more. If you’ve used too much liquid, whether it be from the chicken broth or wine, you can add extra cheese. Because extra cheese is awesome. And then cook longer to allow it to thicken.
- 9 ounce Chicken Marsala ravioli (I used Buitoni brand)
- 3 tbsp butter
- 2 garlic cloves, diced
- 1/2 shallot, diced
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 tbsp dried parsley flakes
- Salt and pepper, to taste
- 1/4 cup Parmesan cheese
- Cook ravioli according to package directions. Drain and set aside.
- In a medium saucepan, melt butter. Add garlic and shallot and cook until translucent. Deglaze with wine and broth and low to sit on medium until the liquid is reduced by half.
- Add cream, parsley, and salt and pepper. Add parmesan cheese and stir to combine. Toss with ravioli and allow to cook about 15 minutes, or until your sauce has reached the desired level of thickness.
- Divide into bowls and sprinkle with breadcrumbs, fresh chives, and olive oil.