Macaroni Grill Chicken Marsala Ravioli
24 each chicken ravioli, thawed not frozen
4 oz Butter Flavored Oil
8 oz Fresh Sliced Mushrooms
2 oz Smoked Prosciutto, diced
4 oz Asparagus, bias sliced
1 tsp Sea Salt
Black Pepper to taste
24 oz Heavy Cream
4 oz Marsala Cooking Wine
2 Tsp Basil, julienned
2 oz Parmesan Cheese, grated
4 each Basil Sprigs (for garnish)
Place chicken ravioli in boiling water for 2 ½ to 3 minutes.
In a heated sauté pan, add butter flavored oil, mushrooms, smoked prosciutto, asparagus, sea salt, black pepper and sauté for about 30 seconds, or until mushrooms are cooked through.
Add marsala wine, heavy cream, julienned basil and simmer for about 2 to 4 minutes.
Remove chicken ravioli from water and drain well. Add ravioli to sauté pan and toss until coated.
Place ravioli on platter, pillow side up. Pour sauce evenly over ravioli.
Garnish with fresh fresh basil sprigs.
Presented By: Romano’s Macaroni Grill