Recipe: Macaroni Grill Marsala Chicken Ravioli (with mushrooms and asparagus)

MACARONI GRILL MARSALA CHICKEN RAVIOLI
From: Romano's Macaroni Grill

24 chicken ravioli, thawed if frozen ravioli*
4 oz butter flavored oil
8 oz fresh sliced mushrooms
2 oz smoked prosciutto, diced total
4 oz asparagus, bias sliced
1 tsp sea salt or to taste
1 tsp ground black pepper or to taste
24 oz (3 cups) heavy (whipping) cream
4 oz Marsala cooking wine
2 tsp julienne cut basil
2 oz parmesan cheese, grated total
4basil sprigs (for garnish)

Make sure that your water is boiling hot and remember that ravioli is a pasta and should be prepared as such. Place ravioli in boiling water for 2 1/2 to 3 minutes.

In a heated saute pan, add butter flavored oil, mushrooms, smoked prosciutto, asparagus, sea salt, black pepper and saut for about 30 seconds, or until mushrooms are cooked through.

Add marsala wine, heavy cream and julienne basil to the mushroom mixture and simmer for about 2 to 4 minutes.

Remove ravioli from water and drain well. Add ravioli to saute pan and toss until coated.

TO SERVE:
Place ravioli on platter, pillow side up. Pour sauce evenly over ravioli. Garnish with fresh basil sprigs.

*For references, you can find a wide variety in pasta cookbooks or possibly on the internet. The advantage of homemade ravioli is the creativity it allows to invent what ever your taste buds desire. However you can find different types of ravioli in the frozen section of your local grocery store or specialty food market.

Source: WKRG 5 News, Mobile, Alabama