Marsala Chicken Ravioli
Chicken mozzarella ravioli baked in a creamy marsala mushroom sauce with parmesan — a restaurant-style dinner made for stocking the freezer.
- Prep Time
- 25 min
- Cook Time
- 40 min
- Total Time
- 1 hr 5 min
- Servings
- 16 servings
Every now and then my family takes a trip to Costco — "the big store," as our kids call it — and we always end up out to lunch afterward because we can't resist getting sucked into everything on sale. My two favorite aisles are always kitchen appliances and food.
The first time I spotted chicken ravioli and lobster ravioli side by side in the pasta case, the recipe brainstorming started immediately. If you ever catch me standing frozen in a grocery aisle staring at something, that's exactly what's happening. This one makes a serious batch, which is exactly the point — a restaurant-style dinner at home, ready to pull from the freezer whenever cooking feels like too much.
Ingredients
- 4 containers chicken mozzarella ravioli (2 lb. 4 oz. each)
- 2 lbs. mozzarella cheese, for topping
For the Sauce
- 1 lb. unsalted butter
- 2 cups all-purpose flour
- 2 tbsp. minced garlic
- 4 cups marsala cooking wine
- 6 cups chicken broth
- 4 cups heavy cream
- 1 1/2 tbsp. kosher salt
- 1/2 tsp. black pepper
- 1 1/2 cups parmesan
- 3 lbs. button mushrooms, sliced 1/4 inch thick (plus butter and olive oil for cooking)
Instructions
- 1Melt the butter in a large pot over medium heat. Whisk in the flour and cook for 1 minute.
- 2Slowly whisk in the marsala wine and cook for another minute, then slowly whisk in the chicken broth to avoid clumps. Cook for 5 minutes.
- 3Whisk in the heavy cream and cook for another 5 minutes to let the sauce thicken. Add the salt, pepper, and parmesan, then turn off the heat and stir well until the cheese melts.
- 4Cook the ravioli according to package directions, drain, and stir into the sauce.
- 5Distribute into casserole dishes, foil containers, or freezer-safe glass containers. Top with mozzarella and refrigerate or freeze uncovered until cool before covering.
- 6If eating within 5-7 days, store in the refrigerator; otherwise freeze for up to 3 months.
- 7To bake: preheat oven to 350 degrees. If refrigerated, bake uncovered for 30-40 minutes, or until the cheese is melted and heated through. If frozen, bake for 65-75 minutes.
Love this recipe? You'll love What's For Dinner? Cookbook
Over 115 quick, easy recipes for real weeknight dinners — built for beginners and experienced cooks alike who just want a good meal on the table without the fuss.
