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chicken ravioli olive oil butter mushrooms salt freshly cracked black pepper heavy cream Marsala wine fresh basil freshly grated Parmesan cheese basil Parmesan cheese
Viewed: 46 - Published at: a year agoIngredients
- 2 (14 ounce) bag frozen chicken ravioli, thawed or (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
- Garnishes
- 4 basil sprigs (for garnish, I omit)
- 2 tablespoons freshly grated parmesan cheese (for garnish)
Method
- Place chicken ravioli in boiling water for 2 1/2 to 3 minutes or according to package directions.
- In a heated saute pan, add oil and butter, cooking the smoked prosciutto until lightly browned. Add mushrooms, asparagus, sea salt (optional), black pepper and saute for 1-2 minutes, or until mushrooms and asparagus are cooked through.
- Add marsala wine, heavy cream, grated Parmesan, julienned basil (optional) and simmer for about 2 to 4 minutes or until sauce has reduced.
- Remove chicken ravioli from water and drain well. Add ravioli to saute pan and toss until coated with sauce.
- Place ravioli on platter, pillow side up. Pour sauce evenly over ravioli.
- Garnish with fresh fresh basil sprigs and sprinkle with Parmesan cheese.
