Chicken Marsala Ravioli Filling for Ravioli or Tortellini

8 ounces chicken breast, cut into strips

4 Tablespoons olive oil, divided

1 shallot chopped

1 garlic clove minced

¼ c Marsala wine

4 thin slices prosciutto, chopped

2 bay leaves

2 teaspoons fresh minced thyme

1 Tablespoon fresh minced parsley

2 Tablespoons bread crumbs

2 Tablespoons Parmiggiano-Reggiano, grated, divided

salt and pepper

1 egg

¼ c heavy cream

1.Salt and pepper the chicken and brown it in 2 Tablespoons of oil over med-high heat, until just cooked through

2.Add shallot and garlic and cook for one or two minutes - do not brown

3. Carefully (it could flame up) pour in the marsala and stir the bottom of the pan to release the brown chicken cooking juices

4. Remove from the heat and add prosciutto and herbs, bread crumbs and 1 Tablespoon parmesan cheese

4.Drizzle in 1 Tablespoon olive oil and discard the bay leaves

5.Pulse all together in food processor then add egg, cream and remaining parmesan and olive oil

6.Pulse again then chill before filling the pasta.

7. If you're not uncomfortable with raw egg, taste for seasoning. If you are, form a small patty of the filling and cook briefly in a small non-stick pan over medium heat. Remember that the flavoring of any filled pasta must be bold enough to combat the pasta layer and remain interesting in the eater's mouth!

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Dine by Design Catering, Inc., Telephone 850.231.2461