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Chicken Marsala Ravioli with Spinach and Mushrooms

I am a pasta addict. I love it. I will never ever be carb free because I don’t want to know what life is like without pasta. I am a huge fan of fresh pasta because 1. I personally think it tastes better and 2. takes about half the time to cook. When Buitoni contacted me about a new ravioli they were introducing (it should be available in early July), I was already sold. But then they told me what kind of ravioli it is: Chicken Marsala Ravioli. Chicken Marsala is one of my ultimate favorite recipes so I was beyond excited to work with this ravioli!
The Ravioli, “generously filled with all natural white meat chicken, roasted portobello mushrooms and caramelized onions with impastata ricotto, aged parmesan, and asiago cheeses accented with marsala wine”, is one of Buitoni’s new Riserva line of pastas. Other pastas include: Butternut Squash Agnolotti (which I will have a post on soon!), Chicken and Four Cheese Ravioli, Spicy Beef and Sausage Ravioli, Quattro Formaggi Agnolotti, and Wild Mushroom Agnolotti. How fantastic do they all sound?? The Butternut Squash Agnolotti and the Chicken Marsala Ravioli are only available in the Northeast, but the rest are available in grocery stores nationwide. Look for them in the refrigeration section, you can see if your store carries Buitoni products here.
This pasta would probably be fantastic just with a light butter sauce, but I decided to highlight the flavors of the ravioli that were already present in the pasta through a marsala sauce with mushrooms. Caramelized onions and marsala can both be pretty sweet, so I added some spinach to the mix to counteract that. Buitoni was also generous enough to send me a Buitoni apron, a Buitoni cutting board, and a few free coupons so one lucky winner can try these new pastas themselves! More information is below…
Ingredients:
  • 1 package of Buitoni Chicken Marsala Ravioli
  • 1 tablespoon plus 1 teaspoon olive oil, divided
  • 1 shallot, minced
  • 2 garlic cloves (or 1 garlic scape), minced
  • 1 package of baby bella mushrooms, sliced
  • 1 package of shiitake mushrooms, stems removed and sliced
  • 1/4 lb pancetta, cubed (or prosciutto, that was actually my original plan!)
  • Salt and pepper, to taste
  • 1 cup baby spinach leaves
  • 1 cup Marsala wine
  • 1/2 cup vegetable or chicken broth
  • 1/4 tsp or less of truffle oil (optional)
  • Parmesan cheese, grated, as garnish
  • Parsley, chopped, as garnish

Begin by bringing a large pot of water to a boil.
While waiting for the pot of water to boil, mince your shallot and garlic. I used a garlic scape from my CSA share, it’s perfectly fine to use garlic cloves. Slice your mushrooms. Be sure to remove the stems of the shiitake mushrooms, they can be really woody tasting.
In a large saute pan, add 1 tablespoon olive oil over medium heat. Add the shallot and garlic and cook for 1-2 minutes.
Add the mushrooms and season with salt and pepper. (You’re adding pancetta or prosciutto to this dish so have a light hand with the salt. You just need some to draw the water out of the mushrooms).
Cook, stirring occasionally, until the mushrooms cook down and the liquid has evaporated.
While waiting for the mushrooms to cook down, cube the pancetta and add to a small saute pan over medium high heat. Cook for 4 minutes.
Your pot of water should hopefully be boiling. Add 1 teaspoon olive oil to the pot of boiling water and add the ravioli. Cook for 6 minutes and drain.
Add the Marsala and the broth to the mushrooms. Bring to a simmer and cook for 5 minutes. Add the pancetta to the mixture when it is finished cooking.
Don’t wipe down the saute pan that had the pancetta. Just add the 1 cup of spinach leaves and cover. Cook until wilted, about 1 minute.
Add the ravioli to the mushroom mixture and toss. Remove from heat, add a very slight amount of truffle oil if using, and mix in the wilted spinach.
To serve, add the ravioli to a plate. Spoon the sauce, mushrooms, spinach and pancetta over the pasta. Top with parsley and Parmesan cheese.
The pancetta adds the perfect amount of saltiness to the dish to bring out the other flavors. The spinach works to counteract the sweetness of the Marsala. Mushrooms add an earthy flavor to the whole dish.
I loved the ravioli by the way. It has a ton of flavor and really did a great job of capturing the flavor of chicken marsala into a pasta! My boyfriend absolutely loved this recipe. In fact, he ate a good three servings of this in one sitting!
What kind of sauce would you serve with your Chicken Marsala Ravioli?

Now on to the giveaway. Please be sure to use the widget below to enter. Each person can enter up to 7 times, but only the first entry (writing in the comment section what Buitoni pasta you want to try and how you’d prepare it) is mandatory. Good luck!!

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Chicken Marsala Ravioli with Spinach and Mushrooms

Total Time: 30 minutes

Yield: 4 servings

Ingredients

  • 1 package of Buitoni Chicken Marsala Ravioli
  • 1 tablespoon plus 1 teaspoon olive oil, divided
  • 1 shallot, minced
  • 2 garlic cloves (or 1 garlic scape), minced
  • 1 package of baby bella mushrooms, sliced
  • 1 package of shiitake mushrooms, stems removed and sliced
  • 1/4 lb pancetta, cubed (or used prosciutto, that was actually my original plan!)
  • Salt and pepper, to taste
  • 1 cup baby spinach leaves
  • 1 cup Marsala wine
  • 1/2 cup vegetable or chicken broth
  • 1/4 tsp or less of truffle oil (optional)
  • Parmesan cheese, grated, as garnish
  • Parsley, chopped, as garnish

Instructions

  1. Begin by bringing a large pot of water to a boil.
  2. While waiting for the pot of water to boil, mince your shallot and garlic. I used a garlic scape from my CSA share, it’s perfectly fine to use garlic cloves. Slice your mushrooms. Be sure to remove the stems of the shiitake mushrooms, they can be really woody tasting.
  3. In a large saute pan, add 1 tablespoon olive oil over medium heat. Add the shallot and garlic and cook for 1-2 minutes.
  4. Add the mushrooms and season with salt and pepper. (You’re adding pancetta or prosciutto to this dish so have a light hand with the salt. You just need some to draw the water out of the mushrooms).
  5. Cook, stirring occasionally, until the mushrooms cook down and the liquid has evaporated.
  6. While waiting for the mushrooms to cook down, cube the pancetta and add to a small saute pan over medium high heat. Cook for 4 minutes.
  7. Your pot of water should hopefully be boiling. Add 1 teaspoon olive oil to the pot of boiling water and add the ravioli. Cook for 6 minutes and drain.
  8. Add the Marsala and the broth to the mushrooms. Bring to a simmer and cook for 5 minutes. Add the pancetta to the mixture when it is finished cooking.
  9. Don’t wipe down the saute pan that had the pancetta. Just add the 1 cup of spinach leaves and cover. Cook until wilted, about 1 minute.
  10. Add the ravioli to the mushroom mixture and toss. Remove from heat, add a very slight amount of truffle oil if using, and mix in the wilted spinach.
  11. To serve, add the ravioli to a plate. Spoon the sauce, mushrooms, spinach and pancetta over the pasta. Top with parsley and Parmesan cheese.
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Comments

  5. Oooh, I LOVE Buitoni products!!! The ravioli is awesome. Our favorite sauce/meat combo to have with the ravioli is Vodka sauce and lobster.

    Reply

  15. I’d like to try the butternut squash pasta with a browned butter sauce with a few dried cranberries on top. Yum!!

    Reply

  17. I’ve recently went to a gluten-free diet, but I would love to make this recipe for my hubby using the ravioli – he would love the mix of flavors…and so would I! When I make it, I’ll just put mine over some quinoa instead 🙂

    Reply

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