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Macaroni Grill Marsala Chicken Ravioli

    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 tespoon sea salt or to taste
    1 teaspoon ground black pepper or to taste
    24 oz. (3 cups) heavy (whipping) cream
    4 oz. Marsala cooking wine
    2 teaspoons julienne cut basil
    2 oz. parmesan cheese, grated total
    4 basil 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 saute 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.