Chicken Ravioli Marsala

By á-6416

Ingredients

• 8 oz refrigerated Chicken & Mozzarella ravioli
• 4 Tbsp cold butter, divided
• 8-ounce sliced mixed wild mushrooms
• 3 garlic cloves, minced
• 1 large shallots, diced
• 2 cups Marsala wine
• 1 1/3 cups chicken broth

Preparation

Step 1

Cook ravioli according to package directions. Drain and set aside.

Melt 3 tablespoons of butter in a medium skillet over high heat; add mushrooms and shallots. Sauté 10 minutes or until mushrooms are browned and liquid is evaporated. Add garlic to skillet; sauté 30-60 seconds. Stir in Marsala and chicken broth, stirring to loosen any browned bits from bottom of skillet. Bring to a boil. Cook 20 minutes or until reduced by two-thirds.


Remove from heat; stir in remaining 1 tablespoon butter . Add the cooked ravioli to the pan and coat with the marsala and mushroom sauce. Serve immediately.